| Record ID | ia:handbookofpracti00blot_0 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/handbookofpracti00blot_0/handbookofpracti00blot_0_marc.xml |
| Download MARC binary | https://www.archive.org/download/handbookofpracti00blot_0/handbookofpracti00blot_0_meta.mrc |
LEADER: 01311nam a2200361Ii 4500
001 9933912805301551
005 20191022155511.0
008 191022s1902 nyua 001 0 eng
035 $a(OCoLC)1124769862
035 $a(OCoLC)on1124769862
035 $92019-B674
040 $aJPG$beng$erda$cJPG
043 $an-us---$ae-fr---
049 $aJPGA
100 1 $aBlot, Pierre,$d1818-1874$eauthor.
245 10 $aHand-book of practical cookery, for ladies and professional cooks :$bcontaining the whole science and art of preparing human food /$cby Pierre Blot, professor of gastronomy, and founder of the New York Cooking Academy.
264 1 $aNew York :$bD. Appleton and Company,$c1902.
300 $a478 pages :$billustrations ;$c19 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
590 $aGift of Anne Willan and Mark Cherniavsky.
590 $aBookplate of Anne Willan on front pastedown.
650 0 $aCooking, French.
650 0 $aCooking, American.
655 7 $aCookbooks.$2lcgft
752 $aUnited States$bNew York (State)$dNew York.
911 $aAnne Willan and Mark Cherniavsky Gastronomy Collection
921 $dsc$e20191022
935 $ac
936 $c!blm
994 $aC0$bJPG