| Record ID | marc_loc_2016/BooksAll.2016.part08.utf8:47048239:881 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part08.utf8:47048239:881?format=raw |
LEADER: 00881cam a2200265 4500
001 73175002
003 DLC
005 20100626082417.0
008 731030s1972 enka 001 0 eng
010 $a 73175002
015 $aGB73-10652
020 $a0356043614
040 $aDLC$cDLC$dDLC
050 00 $aTX759$b.C66 1972
082 00 $a641.6/7/3
110 2 $aCordon Bleu Cookery School.
245 10 $aCheese and savouries$c[compiled by Rosemary Hume and Muriel Downes].
260 $aLondon,$bBritish Printing Corporation,$c1972.
300 $a143 p.$bcol. illus.$c22 cm.
350 $a£1.75
500 $a"These recipes have been adapted from the Cordon Bleu Cookery Course published by Purnell in association with the London Cordon Bleu Cookery School."
500 $aIncludes index.
650 0 $aCooking (Cheese)
700 1 $aHume, Rosemary,$d1907-
700 1 $aDownes, Muriel.