| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run02.mrc:125743973:1753 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run02.mrc:125743973:1753?format=raw |
LEADER: 01753cam a2200445 a 4500
001 1001920564
003 OCoLC
005 20151005013823.0
008 910703r19921971nyua 001 0 eng
010 $a91058071
020 $a0679738967 (pbk.) :$c$15.00 ($20.00 Can.)
035 $a1001920564
035 00 $iDBSRVR::LCMARC/APK-8136/BTCAT
040 $aDLC$cDLC$dDLC$dOCoLC$dUtOrBLW
043 $ae-it---
050 00 $aTX360.I8$bR6 1992
082 00 $a641/.0945$220
092 $a641.5945$bR678f 1992
100 1 $aRoot, Waverley,$d1903-1982.
245 14 $aThe food of Italy /$cWaverley Root ; with an introduction by Samuel Chamberlain ; illustrated by Warren Chappell.
250 $aVintage Books ed.
260 $aNew York :$bVintage Books,$c1992, c1971.
300 $axv, 750 p. :$bill. ;$c21 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $a"Originally published in hardcover by Atheneum, New York, in 1971"--T.p. verso.
500 $aIncludes indexes.
650 0 $aFood supply$zItaly.
650 0 $aWine and wine making$zItaly.
650 0 $aCooking, Italian.
907 $a.b15328569$b12-20-18$c07-20-03
998 $axbt$b07-01-03$cm$da $e-$feng$gnyu$h4$i7
957 00 $aOCLC reclamation of 2017-18
907 $a.b15328569$b12-02-14$c07-20-03
956 $aNo pre-reclamation 001 field existed
998 $axbt$aw2$b07-01-03$cm$da$e-$feng$gnyu$h4$i7
999 $yMARS
998 $aa5$ab2$ag4$ag6$ax$axbt$am2$an6$ar3$as7$aw2$b07-01-03$cm$da$e-$feng$gnyu$h4$i11
945 $a641.5945 R678f 1992$d - - $e08-30-2018 17:21$f0$g0$h09-23-18$i31223060998425$j171$0171$k - - $lxbtci$o-$p$15.00$q-$r-$s- $t0$u19$v9$w1$x2$y.i25489823$z08-05-03