| Record ID | marc_loc_2016/BooksAll.2016.part34.utf8:143013887:1200 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part34.utf8:143013887:1200?format=raw |
LEADER: 01200cam a2200289 a 4500
001 2007033541
003 DLC
005 20100702084230.0
008 070813s2008 utua 001 0 eng
010 $a 2007033541
020 $a9781423601319
020 $a1423601319
040 $aDLC$cDLC$dDLC
043 $an-mx---
050 00 $aTX716.M4$bH72 2008
082 00 $a641.5972/65$222
100 1 $aHoyer, Daniel.
245 10 $aMayan cuisine :$brecipes from the Yucatan region /$cDaniel Hoyer ; photographs by Marty Snortum.
250 $a1st ed.
260 $aLayton, Utah :$bGibbs Smith, Publisher,$cc2008.
300 $a224 p. :$bill. (chiefly col.) ;$c26 cm.
500 $aIncludes index.
505 0 $aIngredients and techniques -- Recados -- Salsas -- Appetizers -- Corn and bread dishes -- Salads, side dishes, and vegetables -- Soups and stews -- Carnes -- Poultry -- Seafood -- Desserts -- Beverages -- Sources.
650 0 $aMaya cooking.
650 0 $aCooking$zMexico$zYucatán (State)
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip0725/2007033541.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0811/2007033541-b.html