| Record ID | marc_loc_updates/v38.i26.records.utf8:909372:836 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i26.records.utf8:909372:836?format=raw |
LEADER: 00836cam a22002291 4500
001 18015385
003 DLC
005 20100623182418.0
008 761007s1918 xx 000 0 eng
010 $a 18015385
035 $a(OCoLC)2487424
040 $aDLC$cOTU$dOCoLC$dDLC
042 $apremarc
050 00 $aTX715$b.F234 1918
082 $a641.5
100 1 $aFarmer, Fannie Merritt,$d1857-1915.
245 14 $aThe Boston cooking-school cook book,$cby Fannie Merritt Farmer.
250 $aRev. ed.,$bwith additional chapters on the cold pack method of canning, on the drying of fruits and vegetables, and on food values. With over 133 half-tone illustrations.
260 $aBoston,$bLittle, Brown, and company,$c[c1918]
300 $axl, 656 p.$bfront., plates.$c20 cm.
650 0 $aCooking, American.
856 41 $uhttp://bartelby.com/87/