| Record ID | marc_nuls/NULS_PHC_180925.mrc:143555280:1526 |
| Source | marc_nuls |
| Download Link | /show-records/marc_nuls/NULS_PHC_180925.mrc:143555280:1526?format=raw |
LEADER: 01526cam 2200361 a 4500
001 9920648800001661
005 20150423130953.0
008 100507s2011 nyu 000 0aeng
010 $a 2010017518
019 $a707438032
020 $a9781400068722 (acid-free paper)
020 $a140006872X (acid-free paper)
035 $a(CSdNU)u475510-01national_inst
035 $a(OCoLC)613293341
035 $a(OCoLC)613293341$z(OCoLC)707438032
040 $aDLC$cDLC$dYDXCP$dJRS$dOCO$dUPZ$dLF8$dGK8$dIXA$dMJ8$dMOF$dYUS
042 $apcc
043 $an-us-ny
049 $aCNUM
050 00 $aTX649.H345$bA3 2011
082 00 $a641.5092$aB$222
100 1 $aHamilton, Gabrielle.
245 10 $aBlood, bones, & butter :$bthe inadvertent education of a reluctant chef /$cGabrielle Hamilton.
246 3 $aBlood, bones, and butter
250 $a1st ed.
260 $aNew York :$bRandom House,$cc2011.
300 $a291 p. ;$c25 cm.
520 $aThe chef of New York's East Village Prune restaurant presents an account of her search for meaning and purpose in the central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour, and the opening of a first restaurant.
600 10 $aHamilton, Gabrielle.
650 0 $aCooks$zNew York (State)$zNew York$vBiography.
650 0 $aRestaurateurs$zNew York (State)$zNew York$vBiography.
994 $aC0$bCNU
999 $aTX 649 .H345 A3 2011$wLC$c1$i31786101369269$d1/29/2013$e2/24/2012 $lCIRCSTACKS$mNULS$n1$rY$sY$tBOOK$u1/10/2012