| Record ID | harvard_bibliographic_metadata/ab.bib.10.20150123.full.mrc:182503280:1356 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.10.20150123.full.mrc:182503280:1356?format=raw |
LEADER: 01356nam a2200385 a 4500
001 010247173-8
005 20120813161023.0
008 060801s2007 caua 001 0 eng
010 $a 2006025176
015 $aGBA694603$2bnb
016 7 $a013596327$2Uk
020 $a1580084907
024 3 $a9781580084901
035 0 $aocm70836749
040 $aDLC$cDLC$dYDX$dBAKER$dUKM$dYDXCP
043 $an-us-ma
050 00 $aTX357$b.G48 2007
082 00 $a641.3$222
100 1 $aGifford, K. Dun.
245 14 $aThe Oldways table :$bessays & recipes from the culinary think tank /$cK. Dun Gifford & Sara Baer-Sinnott ; with contributions from around the food world.
260 $aBerkeley, Calif. :$bTen Speed Press,$cc2007.
300 $axv, 272 p. :$bill. ;$c27 cm.
500 $aIncludes index.
505 0 $aGrains -- Fruits and Vegetables -- Beans and Legumes -- Nuts and Peanuts -- Olive Oil, Butter, and Other Fats -- Cheese and Yogurt -- Fish -- Meat -- Sweets -- Condiments -- Wine.
610 20 $aOldways Preservation & Exchange Trust.
650 0 $aFood.
650 0 $aGastronomy.
650 0 $aInternational cooking.
650 12 $aNutritional Physiological Phenomena.
650 22 $aFood.
650 22 $aCooking.
700 1 $aBaer-Sinnott, Sara.
710 2 $aOldways Preservation & Exchange Trust.
988 $a20070315
906 $0DLC