| Record ID | harvard_bibliographic_metadata/ab.bib.00.20150123.full.mrc:778512829:1272 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.00.20150123.full.mrc:778512829:1272?format=raw |
LEADER: 01272pam a2200301 i 4500
001 000929646-8
005 20150120143026.0
008 800417s1980 ja a 00110 eng
010 $a 79066244
020 $a0870113992 :$c$14.95
035 0 $aocm06278555
040 $aDLC$cDLC$dm.c.
043 $aa-ja---
050 0 $aTX724.5.J3$bT836
082 $a641.5952
100 1 $aTsuji, Shizuo,$d1933-
245 10 $aJapanese cooking :$ba simple art /$cShizuo Tsuji, with the assistance of Mary Sutherland ; with an introd. by M. F. K. Fisher.
250 $a1st ed.
260 0 $aTokyo ;$aNew York :$bKodansha International Ltd. ;$aNew York :$bdistributed in the U.S. by Kodansha International/USA through Harper & Row,$c1980.
300 $a517 p. :$bill. ;$c27 cm.
520 $aDiscusses the essence of Japanese cooking with its balance of texture, colors, and flavors, with over 220 recipes, 510 sketches, and color photographs.
650 0 $aCooking, Japanese.
700 1 $aFisher, M. F. K.$q(Mary Frances Kennedy),$d1908-1992.
700 1 $3copy 1$aFisher, M.F.K.$q(Mary Frances Kennedy),$d1908-1992,$eformer owner.$5sch
700 1 $3copy 2$aTropp, Barbara.$eformer owner.$5sch
700 1 $aSutherland, Mary,$d1947-$eauthor.
988 $a20020608
906 $0DLC