| Record ID | marc_loc_updates/v38.i34.records.utf8:7741962:663 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i34.records.utf8:7741962:663?format=raw |
LEADER: 00663cam a2200217 a 4500
001 98048507
003 DLC
005 20100823184143.0
008 981008s1999 nyu b 001 0 eng
010 $a 98048507
020 $z041592250 (pbk.)
040 $aDLC$cDLC$dDLC
050 00 $aTX644$b.A45 1999
082 00 $a808/.066641$221
100 1 $aAllen, Gary$q(Gary J.)
245 10 $aResource guide for food writers /$cby Gary Allen.
260 $aNew York :$bRoutledge,$c1999.
300 $axiii, 304 p. ;$c23 cm.
504 $aIncludes bibliographical references and index.
650 0 $aCooking$xAuthorship$vDirectories.
650 0 $aFood industry and trade$vDirectories.