| Record ID | harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:836394665:1214 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:836394665:1214?format=raw |
LEADER: 01214cam a2200325Ii 4500
001 013756340-X
005 20131202112840.0
008 130207s2013 enka 000 0deng d
015 $aGBB312906$2bnb
016 7 $a016274778$2Uk
020 $a9780224095600 (hbk.)
020 $a0224095609 (hbk.)
035 0 $aocn827950259
040 $aUKMGB$beng$erda$cUKMGB$dOCLCO$dSLR
082 04 $a641.862$223
100 1 $aMarshall, A. B.$q(Agnes B.),$eauthor.
240 10 $aBook of ices
245 10 $aIces and ice creams /$cAgnes Marshall ; introduction and updates by Barbara Ketcham Wheaton ; with a foreword by Robin Weir.
264 1 $aLondon :$bSquare Peg,$c2013.
300 $a122 pages :$billustrations ;$c21 cm
336 $atext$2rdacontent
336 $astill image$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
500 $aUpdated edition of: Ices, plain and fancy. [New York] : Metropolitan Museum of Art, 1976; originally published under title The book of ices: London : Marshall's School of Cookery, [1885].
650 0 $aIce cream, ices, etc.
700 1 $aWheaton, Barbara Ketcham,$ewriter of introduction.
988 $a20130812
049 $aSLRR
906 $0OCLC