| Record ID | marc_loc_updates/v40.i21.records.utf8:8322172:1178 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v40.i21.records.utf8:8322172:1178?format=raw |
LEADER: 01178nam a22003017a 4500
001 2011276969
003 DLC
005 20120516150527.0
008 120427s2011 nyua b 001 0 eng d
010 $a 2011276969
020 $a9780061969621
020 $a0061969621
035 $a(OCoLC)ocn670475452
040 $aBTCTA$cBTCTA$dYDXCP$dOCO$dZAG$dVP@$dKCP$dCOH$dYHM$dDLC
042 $alccopycat
050 00 $aTX723.5.S7$bR63 2011
082 04 $a641.5946$222
100 1 $aRoden, Claudia.
245 14 $aThe food of Spain /$cClaudia Roden ; photographs by Jason Lowe.
250 $a1st ed.
260 $aNew York :$bEcco,$cc2011.
300 $a609 p. :$bcol. ill. ;$c27 cm.
504 $aIncludes bibliographical references (p. 591), webography (p. 592) and index.
520 $aPresents hundreds of recipes from the different regions of Spain, from Andalusia to Galicia, and provides a guide to the peoples and cultures that develop the different cuisines--$cSource other than Library of Congress.
505 0 $aHistorical influences -- The regions -- The recipes.
650 0 $aCooking, Spanish.
650 0 $aFood in popular culture$zSpain.
650 7 $aSpanish cooking.$2sears