| Record ID | marc_loc_2016/BooksAll.2016.part21.utf8:208670895:829 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part21.utf8:208670895:829?format=raw |
LEADER: 00829cam a2200241 a 4500
001 92034987
003 DLC
005 20130204103952.0
008 920923s1993 nyua b 001 0 eng
010 $a 92034987
020 $a0312087683 :$c$35.00 ($46.99 Can.)
040 $aDLC$cDLC$dDLC
043 $an-us---
050 00 $aTX715$b.P848 1993
082 00 $a641.5/76$220
100 1 $aPorterfield, James D.,$d1942-
245 10 $aDining by rail :$bthe history and the recipes of America's golden age of railroad cuisine /$cJames D. Porterfield.
250 $a1st ed.
260 $aNew York :$bSt. Martin's Press,$c1993.
300 $axv, 384 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references (p. 367-372) and index.
650 0 $aCooking, American.
650 0 $aRailroads$zUnited States$xDining-car service$xHistory.