| Record ID | ia:gourmetcookbookm00ruth |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/gourmetcookbookm00ruth/gourmetcookbookm00ruth_marc.xml |
| Download MARC binary | https://www.archive.org/download/gourmetcookbookm00ruth/gourmetcookbookm00ruth_meta.mrc |
LEADER: 01612cam 2200397Ia 4500
001 ocm72548639
003 OCoLC
005 20160202180242.0
008 061011t20062004maua 001 0 eng d
040 $aNjBwBT$beng$cJFN$dJFN$dBAKER$dOCLCQ$dBTCTA$dCGN$dYDXCP$dOCLCQ$dBDX$dOCLCF$dOCLCO$dOCLCQ
020 $a061880692X
020 $a9780618806928
035 $a(OCoLC)72548639
050 14 $aTX651$b.G68 2006
082 04 $a641.59$222
245 04 $aThe gourmet cookbook :$bmore than 1000 recipes /$cedited by Ruth Reichl.
260 $aBoston :$bHoughton Mifflin,$c[2006], ℗♭2004.
300 $axvi, 1040 pages :$billustrations ;$c27 cm +$e1 videodisc (4 3/4 in.)
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $aGathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entre es, hors d'oeuvres, side dishes, ethnic specialties, and desserts.
650 0 $aCooking.
650 0 $aInternational cooking.
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
650 7 $aInternational cooking.$2fast$0(OCoLC)fst01753876
700 1 $aReichl, Ruth.
938 $aBaker & Taylor$bBKTY$c40.00$d30.00$i061880692X$n0006791931$sactive
938 $aBrodart$bBROD$n06760651$c$40.00
938 $aBaker and Taylor$bBTCP$nbl2006021950
938 $aYBP Library Services$bYANK$n2950375
029 1 $aAU@$b000044905328
029 1 $aNZ1$b15514127
994 $aZ0$bPMR
948 $hNO HOLDINGS IN PMR - 82 OTHER HOLDINGS