MARC record from Internet Archive

LEADER: 02341cam 2200517Ia 4500
001 ocm38521506
003 OCoLC
005 20181023005035.0
008 980223s1998 nyua b 001 0 eng
010 $a 98014357
040 $aDLC$beng$cDLC$dBAKER$dBTCTA$dYDXCP$dTXTCP$dOCLCO$dOCLCF$dOSU$dOCLCQ$dBKL$dSYB$dOCLCQ
019 $a42463237$a1054229071
020 $a0767901479
020 $a9780767901475
020 $a0767903730$q(pbk.)
020 $a9780767903738$q(pbk.)
035 $a(OCoLC)38521506$z(OCoLC)42463237$z(OCoLC)1054229071
050 00 $aTX770.P58$bS25 1998
082 00 $a641.8/24$221
100 1 $aScicolone, Charles.
245 10 $aPizza :$bany way you slice it /$cCharles and Michele Scicolone.
250 $a1st ed.
260 $aNew York :$bBroadway Books,$c℗♭1998.
300 $a215 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (page 203) and index.
505 2 $aIngredients and equipment -- How to make pizza dough -- Neapolitan pizza -- Pizza American style -- Filled pizzas -- Calzoni and other savory turnovers -- Regional Italian pizzas and flatbreads -- Focaccia -- Antipasti and accompaniments -- Wine with pizza -- Our favorite pizzerias and restaurants.
520 $aGuide to homemade pizza including preparing the dough, selecting the toppings, and producing many variations.
650 0 $aPizza.
650 7 $aPizza.$2fast$0(OCoLC)fst01064969
655 7 $aCookbooks.$2lcgft
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
700 1 $aScicolone, Michele.
856 41 $3Sample text$uhttp://catdir.loc.gov/catdir/samples/random041/98014357.html
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/bios/random058/98014357.html
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/description/random043/98014357.html
938 $aBaker & Taylor$bBKTY$c20.00$d15.00$i0767901479$n0003129536$sactive
938 $aBaker and Taylor$bBTCP$n98014357
938 $aYBP Library Services$bYANK$n1510743
938 $aYBP Library Services$bYANK$n1593708
029 1 $aAU@$b000013737660
029 1 $aYDXCP$b1510743
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 314 OTHER HOLDINGS