| Record ID | harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:25047668:1181 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:25047668:1181?format=raw |
LEADER: 01181cam a2200337 a 4500
001 013021519-8
005 20120209112130.0
008 110610s2011 vtua 001 0 eng
010 $a 2011024501
016 7 $a015987445$2Uk
020 $a9781603582858
020 $a1603582851
035 0 $aocn719429783
040 $aDNAL/DLC$cDLC$dYDX$dBTCTA$dYDXCP$dUKMGB$dQQ3$dVP@
042 $apcc
050 00 $aTX819.H4$bE52 2011
070 0 $aTX819.H4$bE47 2011
082 00 $a641.6/57$223
100 1 $aEmmons, Didi,$d1963-
245 10 $aWild flavors :$bone chef's transformative year cooking from Eva's farm /$cDidi Emmons.
260 $aWhite River Junction, VT :$bChelsea Green Pub.,$c2011.
300 $axxii, 297 p. :$bill. (chiefly col.) ;$c26 cm.
500 $aIncludes index.
505 0 $aThe basics -- Winter : salvaging -- Spring : community -- Summer : bartering -- Fall : preserving and conserving.
520 $aShowcases the farm of Eva Sommaripa, whose garden was the playground for chef Didi Emmons.
650 0 $aCooking (Herbs)
650 0 $aCooking (Vegetables)
650 0 $aHerb gardens$vAnecdotes.
988 $a20111228
049 $aSLRR
906 $0OCLC