| Record ID | marc_loc_2016/BooksAll.2016.part28.utf8:66866386:1000 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part28.utf8:66866386:1000?format=raw |
LEADER: 01000cam a2200289 a 4500
001 99185333
003 DLC
005 20041116193626.0
008 981216s1998 nyu b 001 0 eng d
010 $a 99185333
020 $a0553579517 (pbk.) :$c$5.99
035 $a(OCoLC)40503215
040 $aNBPu$cNBPu$dDLC
042 $alccopycat
050 00 $aRM237.8$b.B33 1998
082 00 $a641.5/632$221
100 1 $aBagg, Elma W.
245 10 $aCooking without a grain of salt /$cElma W. Bagg, Susan Bagg Todd & Robert ely Bagg.
250 $aRev. pbk. ed.
260 $aNew York :$bBantam Books,$cc1998.
300 $aviii, 357 p. ;$c18 cm.
504 $aIncludes bibliographical references (p. [340]-344) and index.
650 0 $aSalt-free diet$vRecipes.
700 1 $aTodd, Susan Bagg.
700 1 $aBagg, Robert Ely.
856 41 $3Sample text$uhttp://www.loc.gov/catdir/samples/random042/99185333.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/random044/99185333.html