| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:252157845:2952 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:252157845:2952?format=raw |
LEADER: 02952cam a2200601 a 4500
001 183392741
003 OCoLC
005 20151005063145.0
008 071207r20082008nyuab b 001 0deng
010 $a2007050283
019 $a181139287
020 $a9780393066579 (hardcover)
020 $a0393066576 (hardcover)
035 $a183392741
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050 00 $aTX724.5.C5$bD868 2008
082 00 $a641.5951$222
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100 1 $aDunlop, Fuchsia.
245 10 $aShark's fin and Sichuan pepper :$ba sweet-sour memoir of eating in China /$cFuchsia Dunlop.
250 $a1st American ed.
260 $aNew York :$bW.W. Norton,$c2008.
300 $a320 p. :$bill., map ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aOriginally published: London : Ebury, 2008.
504 $aIncludes bibliographical references and index.
600 10 $aDunlop, Fuchsia$xTravel$zChina.
650 0 $aCooking, Chinese.
650 0 $aFood habits$zChina.
651 0 $aChina$xDescription and travel.
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