| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:156285917:1785 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:156285917:1785?format=raw |
LEADER: 01785nam a2200433Ia 4500
001 1001861272
003 OCoLC
005 20151005053301.0
008 061011s2004 maua 001 0 eng d
010 $abl2006021950
020 $a061880692X
035 $a1001861272
040 $aNjBwBT$cJFN$dJFN$dBAKER$dSFR$dUtOrBLW
049 $aSFRA
050 14 $aTX651$b.G68 2006
082 04 $a641.59$222
092 $a641.59$bG743 2004
245 04 $aThe gourmet cookbook :$bmore than 1000 recipes /$cedited by Ruth Reichl.
260 $aBoston :$bHoughton Mifflin,$cc2004.
300 $axvi, 1040 p. :$bill. ;$c27 cm +$e1 videodisc (4 3/4 in.)
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $a"Includes 45-minute DVD featuring Ruth Reichl's favorite recipes and cooking techniques"--Cover.
500 $aIncludes index.
520 $aGathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrées, hors d'oeuvres, side dishes, ethnic specialties, and desserts.
650 0 $aCookbooks.
650 0 $aInternational cooking.
700 1 $aReichl, Ruth.
907 $a.b2024146x$b12-20-18$c07-28-06
998 $axbt$b11-06-06$cm$da $e-$feng$gmau$h4$i10
957 00 $aOCLC reclamation of 2017-18
907 $a.b2024146x$b07-08-15$c07-28-06
956 $aPre-reclamation 001 value: ocm72548639
980 $a1106 kl pw
998 $an4$as7$b11-06-06$cm$da$e-$feng$gmau$h4$i10
994 $aC0$bSFR
999 $yMARS
945 $a641.59$bG743 2004$d - - $e04-18-2015 17:11$f0$g0$h04-24-15$i31223049117469$j231$0233$k - - $lxbtci$nbook + DVD$o-$p$40.00$q-$r-$s- $t3$u16$v22$w0$x0$y.i45893032$z12-06-06