| Record ID | marc_loc_updates/v37.i35.records.utf8:30570224:1066 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v37.i35.records.utf8:30570224:1066?format=raw |
LEADER: 01066cam a2200301 a 4500
001 2007044332
003 DLC
005 20090828072115.0
008 071025s2008 nyua b 001 0 eng
010 $a 2007044332
020 $a9780781811835
020 $a078181183X
035 $a(OCoLC)ocn177825609
035 $a(OCoLC)177825609
040 $aDLC$cDLC$dYDX$dBAKER$dBTCTA$dYDXCP$dDLC
043 $aa-cc---
050 00 $aTX724.5.C5$bN44 2008
082 00 $a641.5951$222
100 1 $aNewman, Jacqueline M.,$d1932-
245 10 $aCooking from China's Fujian Province :$bone of China's eight great cuisines /$cJacqueline M. Newman.
260 $aNew York :$bHippocrene Books,$cc2008.
300 $a258 p. :$bcol. ill. ;$c24 cm.
490 1 $aHippocrene cookbook library
504 $aIncludes bibliographical references (p. 239-240) and index.
650 0 $aCookery, Chinese$xFujian style.
650 0 $aCookery$zChina$zFujian Sheng.
830 0 $aHippocrene cookbook library.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip083/2007044332.html