| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run02.mrc:175449408:1589 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run02.mrc:175449408:1589?format=raw |
LEADER: 01589cam a2200397 a 4500
001 865398956
003 OCoLC
005 20151005023617.0
008 980615s1998 nyua 001 0 eng
010 $a98028216
020 $a0395904927 :$c$35.00
035 $a865398956
035 $aDBSRVR::LCMARC/AWR-2294/MARILYNB
040 $aDLC$cDLC$dDLC$dOCoLC$dUtOrBLW
050 00 $aTX749$b.A36 1998
082 00 $a641.6/6$221
092 $a641.66$bAi22c
100 1 $aAidells, Bruce.
245 14 $aThe complete meat cookbook :$ba juicy and authorative guide to selecting, seasoning, and cooking today's beef, pork, lamb, and veal /$cBruce Aidells and Denis Kelly ; photographs by Beatriz Da Costa ; illustrations by Mary De Palma.
260 $aNew York :$bHoughton Mifflin,$c1998.
300 $a604 p. :$bill. (some col.) ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
650 0 $aCooking (Meat)
700 1 $aKelly, Denis,$d1939-
907 $a.b16395347$b12-20-18$c07-20-03
998 $axbt$b07-01-03$cm$da $e-$feng$gnyu$h4$i3
957 00 $aOCLC reclamation of 2017-18
907 $a.b16395347$b04-27-15$c07-20-03
956 $aNo pre-reclamation 001 field existed
998 $axbt$b07-01-03$cm$da$e-$feng$gnyu$h4$i3
999 $yMARS
998 $ac2$axbt$am6$b07-01-03$cm$da$e-$feng$gnyu$h4$i3
945 $a641.66 Ai22c$d - - $e12-11-2015 17:31$f0$g0$h04-06-16$i31223053667607$j271$0800$k - - $lxbtci$o-$p$35.00$q-$r-$s- $t0$u60$v39$w0$x0$y.i28481227$z08-06-03