| Record ID | ia:newwaveasianguid0000owen |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/newwaveasianguid0000owen/newwaveasianguid0000owen_marc.xml |
| Download MARC binary | https://www.archive.org/download/newwaveasianguid0000owen/newwaveasianguid0000owen_meta.mrc |
LEADER: 01619cam 2200361Ia 4500
001 ocm50807986
003 OCoLC
005 20201013150836.0
008 021018s2002 bcca b 001 0 eng
040 $aORX$beng$cORX$dMNF$dBAKER$dTCO$dOCLCA$dNYHRD$dOCLCF$dOCLCQ$dSLR$dOCLCO$dOCL
020 $a1552853721$q(pbk.)
020 $a9781552853726$q(pbk.)
035 $a(OCoLC)50807986
043 $aas-----
050 4 $aTX724.5.S68$bO95 2002
082 04 $a641.5959$221
100 1 $aOwen, Sri.
245 10 $aNew wave Asian :$ba guide to the Southeast Asian food revolution /$cSri Owen ; photographs by Georgia Glynn Smith.
260 $aNorth Vancouver BC :$bWhitecap,$c2002.
300 $a192 pages :$bcolor illustrations ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (page 189) and index.
520 $aThis unique book is the first to explore how Southeast Asian cooking has developed in the last few decades, both locally and internationally. The heart of the book consists of over 150 dazzling recipes from all over Southeast Asia, some adapted from classics - such as Penang Laksa Asam - and others contemporary.
650 0 $aCooking, Southeast Asian.
650 7 $aCooking, Southeast Asian.$2fast$0(OCoLC)fst01753449
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
938 $aBaker & Taylor$bBKTY$c24.95$d18.71$i1552853721$n0004025205$sactive
029 1 $aNZ1$b8050784
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 21 OTHER HOLDINGS