| Record ID | marc_loc_2016/BooksAll.2016.part13.utf8:82379567:716 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part13.utf8:82379567:716?format=raw |
LEADER: 00716cam a2200217 a 4500
001 81000472
003 DLC
005 20100709083249.0
008 810121s1981 ilua 001 0 eng
010 $a 81000472
020 $a0809259354 :$c$14.95
020 $a0809259346 (pbk.) :$c$14.95
040 $aDLC$cDLC$dDLC
050 00 $aTX837$b.D18 1981
082 00 $a641.5/636$219
100 1 $aDalsass, Diana.
245 10 $aCashews and lentils, apples and oats :$bfrom the basics to the fine points of natural foods cooking with 233 superlative recipes /$cDiana Dalsass.
260 $aChicago :$bContemporary Books,$cc1981.
300 $axix, 301 p. :$bill. ;$c24 cm.
500 $aIncludes index.
650 0 $aVegetarian cooking.