| Record ID | marc_loc_2016/BooksAll.2016.part39.utf8:238562732:1067 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part39.utf8:238562732:1067?format=raw |
LEADER: 01067cam a2200313 i 4500
001 2012277583
003 DLC
005 20150611075526.0
008 130814s2013 enka b 001 0 eng
010 $a 2012277583
040 $aDLC$cDLC$dDLC$erda
042 $apcc
020 $a9780747812401 (pbk.)
020 $a0747812403 (pbk.)
043 $an-us---
050 00 $aTX703$b.C47 2013
100 1 $aChandonnet, Ann,$eauthor.
245 10 $aColonial food /$cAnn Chandonnet.
264 1 $aOxford, United Kingdom ;$aLong Island City, NY :$bShire Publications,$c2013.
300 $a64 pages :$billustrations (chiefly color) ;$c21 cm.
336 $atext$2rdacontent
336 $astill image$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
490 0 $aShire library ;$vnumber 742
504 $aIncludes bibliographical references (pages 62-63) and index.
650 0 $aCooking, American$xHistory$y17th century.
650 0 $aCooking, American$xHistory$y18th century.
651 0 $aUnited States$xHistory$yColonial period, ca. 1600-1775.