MARC record from Internet Archive

LEADER: 02344cam 2200505 a 4500
001 ocm33438804
003 OCoLC
005 20181124014029.0
008 951026s1996 nyua 001 0 eng
010 $a 95046653
040 $aDLC$beng$cDLC$dBAKER$dBTCTA$dYDXCP$dJBO$dSXC$dWTX$dOCLCF$dOCLCQ$dCNGRE$dAL5OZ$dOCLCQ$dMWB$dOCLCQ$dSLR$dXOH$dPAU$dOCLCQ$dWFB$dOCLCQ
020 $a0688127215$q(acid-free paper)
020 $a9780688127213$q(acid-free paper)
035 $a(OCoLC)33438804
043 $an-us-la
050 00 $aTX715.2.L68$bL35 1996
082 00 $a641.59763$220
100 1 $aLagasse, Emeril.
245 10 $aLouisiana real and rustic /$cEmeril Lagasse with Marcelle Bienvenu ; photographs by Brian Smale.
246 18 $aLouisiana real & rustic
250 $a1st ed.
260 $aNew York :$bW. Morrow and Co.,$c℗♭1996.
300 $axviii, 347 pages :$bcolor illustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aThe garde-manger -- Sauces -- Soups, stews, and gumbos -- Shellfish -- Chicken, duck, quail, and goose -- Meat -- Charcuterie -- Rice, beans, and grains -- Vegetables -- Salads and salad dressings -- Bread -- Cakes and pies -- Puddings, custards, and ice cream -- Lagniappe.
520 $aA culinary tour of Louisiana features recipes for sauces, soups, fish, meat, vegetables, bread, desserts, and beverages.
650 0 $aCooking, American$xLouisiana style.
650 7 $aCooking, American$xLouisiana style.$2fast$0(OCoLC)fst01753228
650 7 $aAmerican cooking.$2sears
650 7 $aSouthern cooking.$2sears
655 7 $aAuthors' presentation inscriptions (Provenance)$2rbprov$5MCR-S
700 1 $aBienvenu, Marcelle.
856 42 $3Laurie Burrows Grad Collection Home Page$uhttp://hdl.library.upenn.edu/1017.12/1228988
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/description/hc044/95046653.html
938 $aBaker & Taylor$bBKTY$c27.00$d20.25$i0688127215$n0002783412$sactive
938 $aBaker and Taylor$bBTCP$nBK0008179783
938 $aYBP Library Services$bYANK$n566473
029 1 $aAU@$b000012009979
029 1 $aNZ1$b3434951
029 1 $aYDXCP$b566473
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 533 OTHER HOLDINGS