| Record ID | marc_loc_2016/BooksAll.2016.part34.utf8:104017623:1492 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part34.utf8:104017623:1492?format=raw |
LEADER: 01492cam a2200337 a 4500
001 2007003214
003 DLC
005 20100714084627.0
008 070124s2007 si a b 001 0 eng
010 $a 2007003214
020 $a9780794604882 (pbk.)
020 $a0794604889 (pbk.)
035 $a(OCoLC)ocm80460768
035 $a(OCoLC)80460768
040 $aDLC$cDLC$dYDX$dBAKER$dBTCTA$dYDXCP$dDLC
043 $aa-io---$aam-----$aa-th---
050 00 $aTX724.5.I5$bB7 2007
082 00 $a641.595$222
100 1 $aBrissenden, Rosemary.
245 10 $aSoutheast Asian food :$bclassic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia, and Vietnam /$cRosemary Brissenden.
250 $a1st Periplus ed.
260 $aSingapore :$bPeriplus Editions ;$aNorth Clarendon, VT :$bDistributed by Tuttle Pub. for North America, Latin America & Europe,$c2007.
300 $a571 p. :$bill. (some col.) ;$c24 cm.
500 $aAmericanized version of: South East Asian food. Hardie Grant Books, Victoria, Australia, c2003.
504 $aIncludes bibliographical references (p. 551-555) and index.
650 0 $aCooking, Indonesian.
650 0 $aCooking, Malaysian.
650 0 $aCooking, Thai.
700 1 $aBrissenden, Rosemary.$tSouth East Asian food.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0828/2007003214-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0828/2007003214-d.html