| Record ID | marc_loc_updates/v38.i15.records.utf8:6050952:1116 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i15.records.utf8:6050952:1116?format=raw |
LEADER: 01116cam a22003137a 4500
001 2007939127
003 DLC
005 20100406094505.0
008 071010s2008 nyu 000 0 eng
010 $a 2007939127
015 $aGBA793279$2bnb
016 7 $a014342012$2Uk
020 $a9780847829347 (hardcover)
020 $a0847829340 (hardcover)
035 $a(OCoLC)ocn181422759
040 $aUKM$cUKM$dBAKER$dWIQ$dBTCTA$dYDXCP$dCPL$dCQU$dDLC
042 $alccopycat
043 $an-us---
050 00 $aTX369$b.G695 2008
082 04 $a641.3020973$222
100 1 $aGray, Rebecca.
245 10 $aAmerican artisanal :$bfinding the country's best real food, from cheese to chocolate /$cRebecca Gray ; foreword by Ethan Becker.
260 $aNew York :$bRizzoli :$bDistributed to the U.S. trade by Random House ;$aEnfield :$bPublishers Group UK [distributor],$cc2008.
300 $axiii, 258 p. ;$c23 cm.
650 0 $aNatural foods$zUnited States.
650 0 $aNatural foods industry$zUnited States.
650 0 $aArtisans$zUnited States.
650 0 $aCookery, American.
650 0 $aFood habits$zUnited States.