| Record ID | marc_loc_updates/v36.i10.records.utf8:1317696:906 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i10.records.utf8:1317696:906?format=raw |
LEADER: 00906cam a22002534a 4500
001 00059559
003 DLC
005 20080307110550.0
008 000719s2001 gw a b 001 0 eng
010 $a 00059559
020 $a3540674667 (acid-free paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX651$b.B147 2001
082 00 $a641.5$221
100 1 $aBarham, Peter,$d1950-
245 14 $aThe science of cooking /$cPeter Barham.
260 $aBerlin ;$aNew York :$bSpringer,$cc2001.
300 $a[vii] 244 p. :$bill. ;$c25 cm.
504 $aIncludes bibliographical references (p. 237-239) and index.
650 0 $aCookery.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/fy035/00059559.html
856 42 $3Book review (E-STREAMS)$uhttp://www.e-streams.com/es0411/es0411_1562.htm
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0815/00059559-d.html