| Record ID | harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:372754616:1402 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:372754616:1402?format=raw |
LEADER: 01402nam a2200349 a 4500
001 013328231-7
005 20130130100337.0
008 110324s2012 njua 001 0 eng
010 $a 2011007538
016 7 $a016026074$2Uk
020 $a9780470421376 (acid-free paper)
020 $a0470421371 (acid-free paper)
035 0 $aocn709407645
040 $aDLC$beng$cDLC$dBTCTA$dUKMGB$dBDX$dYDXCP$dIEB$dMZ3
042 $apcc
050 00 $aTX837$b.P653 2012
082 00 $a641.5/636$222
100 1 $aPolenz, Kathy.
245 10 $aVegetarian cooking /$cKatherine Polenz ; photographs by Ben Fink.
260 $aHoboken, N.J. :$bJohn Wiley,$cc2012.
300 $avi, 330 p. :$bcol. ill. ;$c27 cm.
500 $aAt head of title: At home with the Culinary Institute of America.
500 $aIncludes index.
505 0 $aBeans, tofu, tempeh, seitan, and eggs -- Grains, pasta, noodles, and dumplings -- Vegetables -- Breads and baked goods -- Pantry.
520 $aProvides two hundred meat-free recipes, including starters and sides; soups, salads and sandwiches; breads and baked goods; grain, pasta and noodle dishes; and main dishes featuring beans, eggs, and meat substitutes.
650 0 $aVegetarian cooking.
650 0 $aLacto-ovo vegetarianism.
655 7 $aCookbooks.$2lcgft
700 1 $aFink, Ben.
710 2 $aCulinary Institute of America.
988 $a20120814
906 $0DLC