| Record ID | harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:273727964:1140 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:273727964:1140?format=raw |
LEADER: 01140cam a2200373 a 4500
001 011321855-9
005 20080527165214.0
008 070822s2007 ilu b 000 0 eng
015 $aGBA769077$2bnb
016 7 $a013829304$2Uk
020 $a9780979405716 (pbk.)
020 $a0979405718 (pbk.)
035 0 $aocn154689881
040 $aUKM$cUKM$dBTCTA$dBAKER$dYDXCP$dSUC$dTOZ
041 1 $aeng$hita
042 $apcc
043 $ae-it---
082 04 $a641.300945$222
090 $aTX809.M17$bL3213 2007
100 1 $aLa Cecla, Franco.
240 10 $aPasta e la pizza.$lEnglish
245 10 $aPasta and pizza /$cFranco La Cecla ; translated by Lydia G. Cochrane.
260 $aChicago, IL :$bPrickly Paradigm Press,$cc2007.
300 $axi, 122 p. ;$c18 cm.
490 1 $aParadigm ;$v31
546 $aTranslated from the Italian.
504 $aIncludes bibliographical references (p. 117-122).
650 0 $aFood habits$zItaly.
650 0 $aCooking (Pasta)
650 0 $aPizza$zItaly$xHistory.
650 0 $aItalians$xFood$zUnited States.
830 0 $aParadigm (Chicago, Ill.) ;$v31.
988 $a20071130
906 $0OCLC