Book
Cook with Jamie : my guide to making you a better cook
Record details
- ISBN: 9781401322335
- ISBN: 1401322336 :
-
Physical Description:
print
447 p. : col. ill. ; 26 cm. - Edition: 1st U.S. ed.
- Publisher: New York : Hyperion, c2007.
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | Salads -- Pasta, gnocchi, and risotto -- Meat -- Fish -- Vegetables -- Desserts -- Some bits and bobs -- Thanks. |
Search for related items by subject
| Subject: | Cookbooks Cooking |
Available copies
- 14 of 15 copies available at BC Interlibrary Connect.
- 1 of 1 copy available at Smithers Public Library. (Show)
Holds
- 0 current holds with 15 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
|---|---|---|---|---|---|---|
| Smithers Public Library | ANF 641.5 OLI (Text) | 35101000546338 | Adult Non-Fiction | Volume hold | Available | - |
| 100 Mile House Branch | 641.5 OLI (Text)
Legacy Use Count: 20 |
33923004042374 | Non-fiction | Not holdable | Lost | 2010-05-13 |
| Burns Lake Public Library | 641.5 Oli (Text)
Donation: 2014 |
35198000538596 | Adult Non-Fiction | Volume hold | Available | - |
| Castlegar Public Library | 641.512 OLI (Text) | 35146001092006 | Non-Fiction | Volume hold | Available | - |
| Creston Public Library | 641.59 OLI (Text)
Acquisition Type: Donated |
35140001145419 | Adult Non-Fiction | Volume hold | Available | - |
| Dawson Creek Municipal Public Library | 641.512 OLI (Text) | DCL112492 | Adult Non-Fiction | Volume hold | Available | - |
| Fernie Heritage Library | 641.5 OLI (Text) | 35136000609025 | Adult Non Fic | Volume hold | Available | - |
| Fort St. John Public Library | 641.5 OLI (Text) | BFSJ115488 | ADULT Non-Fiction | Volume hold | Available | - |
| Gibsons Public Library | CB 641.512 OLIV (Text) | 30886000317160 | Cookbooks | Volume hold | Available | - |
| Mackenzie Public Library | 641.5 OLI (Text) | 35192000082606 | Adult Non-Fiction | Volume hold | Available | - |
