| Record ID | harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:762137707:1106 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:762137707:1106?format=raw |
LEADER: 01106cam a2200301Ia 4500
001 012876583-6
005 20111019152618.0
008 110601s2011 nyua b 001 0 eng d
020 $a9780061969621 :$c$39.99
020 $a0061969621
035 0 $aocn670475452
040 $aBTCTA$cBTCTA$dYDXCP$dOCO$dZAG$dVP@$dKCP$dCOH
050 14 $aTX723.5.S7$bR63 2011
082 04 $a641.5946$222
082 14 $a641.5946$214
100 1 $aRoden, Claudia.
245 14 $aThe food of Spain /$cClaudia Roden ; photographs by Jason Lowe.
250 $a1st ed.
260 $aNew York :$bEcco,$cc2011.
300 $a609 p. :$bcol. ill. ;$c27 cm.
504 $aIncludes bibliographical references (p. 591), webography (p. 592) and index.
520 $aPresents hundreds of recipes from the different regions of Spain, from Andalusia to Galicia, and provides a guide to the peoples and cultures that develop the different cuisines.
505 0 $aHistorical influences -- The regions -- The recipes.
650 0 $aCooking, Spanish.
650 7 $aSpanish cooking.$2sears
988 $a20110826
049 $aSLRR
906 $0OCLC