| Record ID | marc_loc_2016/BooksAll.2016.part38.utf8:86345577:1022 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part38.utf8:86345577:1022?format=raw |
LEADER: 01022cam a22003377a 4500
001 2010526168
003 DLC
005 20110614083236.0
008 110611s2010 enka b 001 0 eng
010 $a 2010526168
015 $aGBB071199$2bnb
016 7 $a015573197$2Uk
020 $a9781903018767 (pbk.)
020 $a1903018765 (pbk.)
035 $a(OCoLC)ocn609529216
040 $aUKM$cUKM$dBTCTA$dOCLCQ$dYDXCP$dSINLB$dCUV$dDLC
042 $alccopycat
050 00 $aTX814.5.G4$bB738 2010
082 04 $a641.864209$222
100 1 $aBrears, Peter C. D.
245 10 $aJellies & their moulds /$cPeter Brears.
246 3 $aJellies and their moulds
260 $aTotnes :$bProspect Books,$c2010.
300 $a255 p. :$bill. ;$c19 cm.
490 1 $aEnglish kitchen
504 $aIncludes bibliographical references (p. 239-242) and index.
650 0 $aCooking (Gelatin)$xHistory.
650 0 $aCooking (Gelatin)
650 0 $aMolds (Cookware)
650 0 $aMolds (Cookware)$xHistory.
830 0 $aEnglish kitchen.