MARC record from Internet Archive

LEADER: 02205cam 2200481 i 4500
001 ocm10185397
003 OCoLC
005 20200113003434.0
008 831114t19841983nyua 001 0 eng
010 $a 83021339
040 $aDLC$beng$erda$cDLC$dBTCTA$dYDXCP$dBAKER$dCLU$dVVW$dOCLCQ$dOCLCO$dOCLCF$dOCLCQ$dEEM$dOCL$dPAU$dOCLCQ
020 $a0812055616
020 $a9780812055610
035 $a(OCoLC)10185397
043 $aa-ja---
050 00 $aTX724.5.J3$bK663 1984
082 04 $a641.5952$219
100 1 $aKonishi, Kiyoko,$eauthor.
245 10 $aJapanese cooking for health and fitness /$cKiyoko Konishi.
250 $aFirst U.S. edition.
264 1 $aWoodbury, N.Y. :$bBarron's,$c1984.
264 4 $c℗♭1983
300 $a119 pages :$billustrations (some color) ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aForeword / Susan F. Stirn -- Preface -- How to use this book -- Rice dishes -- Soups -- One-pot table cooking -- Meat dishes -- Seafood dishes -- Vegetable dishes -- Tofu and other dishes -- Glossary of major Japanese ingredients -- Japanese cooking and soy sauce -- How to plan meals for health and fitness -- How to entertain with Japanese dishes -- Composition of major ingredients used in Japanese cooking -- Index.
650 0 $aCooking, Japanese.
650 7 $aCooking, Japanese.$2fast$0(OCoLC)fst01753363
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
776 08 $iOnline version:$aKonishi, Kiyoko.$tJapanese cooking for health and fitness.$b1st U.S. ed.$dWoodbury, N.Y. : Barron's, 1984, ℗♭1983$w(OCoLC)988157979
856 42 $3Laurie Burrows Grad Collection Home Page$uhttp://hdl.library.upenn.edu/1017.12/1228988
938 $aBaker & Taylor$bBKTY$c14.95$d11.21$i0812055616$n0000839455$sactive
938 $aBaker and Taylor$bBTCP$n83021339$c$10.95
938 $aYBP Library Services$bYANK$n714344
029 1 $aAU@$b000002989520
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029 1 $aNZ1$b4022151
029 1 $aUNITY$b061568236
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 182 OTHER HOLDINGS