| Record ID | ia:fondue0000carm |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/fondue0000carm/fondue0000carm_marc.xml |
| Download MARC binary | https://www.archive.org/download/fondue0000carm/fondue0000carm_meta.mrc |
LEADER: 01788cam 2200481Ia 4500
001 ocm46768936
003 OCoLC
005 20191119032910.0
008 010418s2001 maua 001 0 eng d
040 $aSDL$beng$cSDL$dBAKER$dYDXCP$dOCLCQ$dOCLCF$dWKM$dOCLCQ$dQT7$dCNGUL$dALLUV$dOCLCQ$dOCLCO$dOCLCQ$dCPO$dOCLCQ
020 $a9625939385
020 $a9789625939384
035 $a(OCoLC)46768936
050 4 $aTX825$b.C287 2001
082 04 $a641.81$221
084 $aTS972.129.1$2clc
100 1 $aCarmack, Robert.
245 10 $aFondue /$cRobert Carmack.
250 $a1st ed.
260 $a[Boston] :$bPeriplus,$c[2001]
300 $a111 pages :$bcolor illustrations ;$c25 x 24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aCooking methods and techniques -- Cheese fondues -- Bacchus fondues -- Burgundian fondues -- Asian fondues -- Chocolate fondues -- Sauces.
520 $aBeautiful photography accompanies dozens of fascinating fondue recipes for the home chef.
650 0 $aFondue.
650 0 $aCooking (Cheese)
650 0 $aChafing dish cooking.
650 7 $aFondue.$2cct
650 7 $aCookery (Cheese)$2cct
650 7 $aChafing dish cookery.$2cct
650 7 $aChafing dish cooking.$2fast$0(OCoLC)fst01752960
650 7 $aCooking (Cheese)$2fast$0(OCoLC)fst01753060
650 7 $aFondue.$2fast$0(OCoLC)fst00930430
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
938 $aBaker & Taylor$bBKTY$c18.95$d14.21$i9625939385$n0003634569$sactive
938 $aYBP Library Services$bYANK$n1736413
029 1 $aAU@$b000023206252
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 136 OTHER HOLDINGS