| Record ID | marc_loc_2016/BooksAll.2016.part11.utf8:80098425:851 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part11.utf8:80098425:851?format=raw |
LEADER: 00851cam a2200253 i 4500
001 78103837
003 DLC
005 20100629083335.0
008 790314s1977 ch b 000 0 eng
010 $a 78103837
040 $aDLC$cDLC$dDLC
043 $aa-cc---$aa-ch---
050 00 $aTX724.5.C5$bD57
082 00 $a647/.9551/249
100 1 $aDonovan, Holly Richardson.
245 12 $aA guide to the Chinese cuisine and restaurants of Taiwan /$cby the authors, Holly Richardson Donovan, Peter W. Donovan, Harvey E. Mole.
260 $a[Tʻai-pei] :$bDonovan,$c1977.
300 $a283 p. ;$c27 cm.
500 $aAdded t.p.: Tʻao kʻo chia yin.
504 $aBibliography: p. 262-283.
650 0 $aCooking, Chinese.
650 0 $aRestaurants$zTaiwan.
700 1 $aDonovan, Peter Williams,$d1945-$ejoint author.
700 1 $aMole, Harvey E.,$ejoint author.