| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:257598258:1924 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-009.mrc:257598258:1924?format=raw |
LEADER: 01924cam a2200469Ma 4500
001 4242335
005 20210226094949.0
006 m o d
007 cr cn|||||||||
008 020225s2001 mau o 001 0 eng d
019 $a123074130$a533449207$a702097785
020 $a0618232273$q(electronic bk.)
020 $a9780618232277$q(electronic bk.)
035 $a(OCoLC)ocm50174722
035 $a(NNC)4242335
035 $a(OCoLC)50174722$z(OCoLC)123074130$z(OCoLC)533449207$z(OCoLC)702097785
035 $a4242335
037 $bOverDrive, Inc.$nhttp://www.overdrive.com
040 $aN$T$beng$epn$cN$T$dOCLCQ$dYDXCP$dOCLCQ$dTUU$dOCLCQ$dE7B$dTNF$dOCLCQ$dZCU$dOCLCF$dOCLCQ$dTEFOD$dOCLCO$dOCLCQ$dD6H$dOCLCQ
050 4 $aTX651$b.P36 2001eb
072 7 $aCKB$x023000$2bisacsh
072 7 $aCKB$x101000$2bisacsh
072 7 $aCKB$x030000$2bisacsh
082 04 $a641.5$221
100 1 $aParsons, Russ.$0http://id.loc.gov/authorities/names/n00007731
245 10 $aHow to read a french fry :$band other stories of intriguing kitchen science /$cRuss Parsons.
260 $aBoston :$bHoughton Mifflin,$c2001.
300 $a1 online resource (xiv, 334 pages)
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
500 $aIncludes index.
588 0 $aPrint version record.
650 0 $aCooking.$0http://id.loc.gov/authorities/subjects/sh2010008400
650 7 $aCOOKING$xMethods$xGeneral.$2bisacsh
650 7 $aCOOKING$xCourses & Dishes$xGeneral.$2bisacsh
650 7 $aCOOKING$xEssays.$2bisacsh
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
655 4 $aElectronic books.
776 08 $iPrint version:$aParsons, Russ.$tHow to read a french fry.$dBoston : Houghton Mifflin, 2001$z039596783X$w(DLC) 00054685
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio4242335$zAll EBSCO eBooks
852 8 $blweb$hEBOOKS