| Record ID | marc_loc_2016/BooksAll.2016.part10.utf8:1987442:728 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part10.utf8:1987442:728?format=raw |
LEADER: 00728cam a2200241 4500
001 76081570
003 DLC
005 20100629083028.0
008 691210s1969 nyuab b 000 0 eng
010 $a 76081570
020 $a0803811314
040 $aDLC$cDLC$dDLC
050 00 $aTX724.5.C5$bL55
082 00 $a641/.013/0951
100 1 $aLin, Hsiang-ju,$d1931-
245 10 $aChinese gastronomy,$cby Hsiang Ju Lin and Tsuifeng Lin. With an introd. by Lin Yutang.
260 $aNew York,$bHastings House$c[1969]
300 $a211 p.$billus. (part col.), map.$c27 cm.
350 $a10.00
500 $a"A Giniger book."
504 $aBibliography: p. [207]-[208].
650 0 $aCooking, Chinese.
700 1 $aLin, Tsuifeng,$ejoint author.