| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:107430268:2823 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:107430268:2823?format=raw |
LEADER: 02823cam a2200529 a 4500
001 526057567
003 OCoLC
005 20151005082929.0
008 100429s2010 nyu b 001 0 eng
010 $a2010017303
020 $a9781594202681
020 $a1594202680
035 $a526057567
035 $a(OCoLC)526057567
037 $aBRO-cust20101220-117
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049 $aSFRA
050 00 $aTX651$b.M269 2010
082 00 $a641.5$222
092 $a641.5$bM172k
100 1 $aMcGee, Harold.
245 10 $aKeys to good cooking :$ba guide to making the best of foods and recipes /$cHarold McGee.
260 $aNew York, N.Y. :$bPenguin Press,$c2010.
300 $axix, 553 p. ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
520 $aA one-stop reference answers nearly every kitchen conundrum the home cook may have in a single volume, from equipment and cooking methods to how to handle nearly every ingredient.
650 0 $aCooking.
650 0 $aFood.
907 $a.b23776912$b12-20-18$c11-08-10
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957 00 $aOCLC reclamation of 2017-18
907 $a.b23776912$b03-11-15$c11-08-10
938 $aBaker and Taylor$bBTCP$nBK0008800869
956 $aPre-reclamation 001 value: ocn526057567
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