| Record ID | marc_loc_updates/v37.i42.records.utf8:73827359:979 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v37.i42.records.utf8:73827359:979?format=raw |
LEADER: 00979cam a2200289 a 4500
001 2008030145
003 DLC
005 20091015142658.0
008 080708s2009 njuabf b 001 0 eng
010 $a 2008030145
020 $a9780130457011
020 $a0130457019
035 $a(OCoLC)ocn144558036
035 $a(OCoLC)144558036
040 $aDLC$cDLC$dYDX$dBTCTA$dBAKER$dYDXCP$dDLC
050 00 $aTX714$b.B373 2009
082 00 $a641.5$222
100 1 $aBaskette, Michael.
245 14 $aThe art of nutritional cooking /$cMichael Baskette, James Painter.
250 $a3rd ed.
260 $aUpper Saddle River, N.J. :$bPearson/Prentice Hall,$cc2009.
300 $aix, 326 p., [16] p. of plates :$bill. (some col.), maps (some col.) ;$c28 cm.
504 $aIncludes bibliographical references and index.
650 0 $aCookery.
650 0 $aNutrition.
700 1 $aPainter, James,$cPhD.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip0823/2008030145.html