| Record ID | marc_loc_2016/BooksAll.2016.part15.utf8:18671769:1164 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part15.utf8:18671769:1164?format=raw |
LEADER: 01164cam a2200313 a 4500
001 83133811
003 DLC
005 20130413092431.0
008 830404s1980 cc 001 0 eng
010 $a 83133811
040 $aDLC$cDLC$dDLC
041 1 $aeng$hchi
043 $aa-cc---
050 00 $aTX724.5.C5$bL5932513 1980
082 00 $a641.5951$219
100 1 $aLuo, Jun,$dactive 1971-
240 10 $aZhong can peng ren de fang fa.$kSelections.$lEnglish
245 14 $aThe culinary art of modern Taiwan :$bthe methods of 35 sorts of Chinese cooking /$cby Lo Chun ; English translated by Benita M. Wong.
260 $aTaipei, Formosa, China :$bOrient Cultural Service,$c1980.
300 $a5, iii, 24 p. ;$c21 cm.
440 0 $aAsian folklore and social life monographs ;$vv. 104
490 0 $aDong fang wen cong
500 $aPartial translation of: Zhong can peng ren de fang fa.
500 $aTitle in Chinese on p. [4] of cover: Zhongguo 35 zhong peng ren ji yi.
500 $aIncludes index.
650 0 $aCooking, Chinese$vTerminology.
700 1 $aWong, Benita M.
740 0 $aZhongguo 35 zhong peng ren ji yi.
987 $aPINYIN$bDLC$c20020404$dc