| Record ID | marc_loc_updates/v38.i26.records.utf8:18648143:1263 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i26.records.utf8:18648143:1263?format=raw |
LEADER: 01263cam a2200337 a 4500
001 2008944133
003 DLC
005 20100623190546.0
008 081223s2009 nyua 001 0 eng
010 $a 2008944133
015 $aGBA910253$2bnb
016 7 $a014894528$2Uk
020 $a9780847832415 (hbk.)
020 $a0847832414
035 $a(OCoLC)ocn244056624
040 $aUKM$beng$cUKM$dBTCTA$dBAKER$dYDXCP$dZIF$dNYP$dDLC
042 $alccopycat
043 $an-us-ny
050 00 $aTX715$b.F1533 2009
082 04 $a641.5097471$222
100 1 $aFabricant, Florence.
245 14 $aThe New York restaurant cookbook :$brecipes from the city's best chefs /$cFlorence Fabricant.
250 $aRev. and updated ed.
260 $aNew York :$bRizzoli,$c2009.
300 $a287 p. :$bill. ;$c24 cm.
500 $aOriginally published: 2003.
500 $aIncludes index.
520 $aA respected food journalist presents recipes for the signature dishes at one hundred of the city's best restaurants, from The Four Seasons to the Cafe des Artistes, along with chef's tips, sommelier's advice, and an address directory.
650 0 $aCookery$zNew York (State)$zNew York.
650 0 $aCooking, American.
650 0 $aRestaurants$zNew York (State)$zNew York.