| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:198411156:2027 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:198411156:2027?format=raw |
LEADER: 02027cam a2200505Ma 4500
001 70128593
003 OCoLC
005 20151005092922.0
008 100615r20062002enka g 001 0 eng
020 $a1856269574 (pbk)
020 $a9781856269575 (pbk)
035 $a70128593
035 $a(OCoLC)711616424
037 $bNatl Book Network, Oreil Customer Service Dept 15200 Nbn Way Bldg D Po Box 190, Blue Ridge Summit, PA, USA, 17214-0190$nSAN 630-0065
040 $aAU@$beng$cAU@$dSFR$dUtOrBLW
049 $aSFRA
082 04 $a641.71$222
092 $a641.71$bD5611s 2006
100 1 $aDickson Wright, Clarissa.
245 10 $aSunday roast :$bthe complete guide to cooking and carving /$cClarissa Dickson Wright and Johnny Scott ; with photography by Gus Filgate.
260 $aLondon :$bKyle Cathie,$c2006.
300 $a192 p. :$bcol. ill. ;$c26 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aFirst published: Headline, 2002.
500 $aIncludes index.
520 $aClarissa gives you classic and imaginative ways to cook all types of meat (and there's a chapter on fish, too!), broadening your repertoire and inspiring you to try new creations.
650 0 $aCarving (Meat, etc.)
650 0 $aCooking (Fish)
650 0 $aCooking (Meat)
650 0 $aCooking (Poultry)
650 0 $aRoasting (Cooking)
700 1 $aFilgate, Gus.
700 1 $aScott, Johnny,$d1948-
907 $a.b2481328x$b12-20-18$c12-08-11
998 $axbt$b05-14-12$cm$da $e-$feng$genk$h0$i0
957 00 $aOCLC reclamation of 2017-18
907 $a.b2481328x$b02-24-15$c12-08-11
956 $aPre-reclamation 001 value: ocn711616424
980 $a0512 sh jb
998 $axbt$b05-14-12$cm$da$e-$feng$genk$h0$i0
994 $aC0$bSFR
999 $yMARS
945 $a641.71$bD5611s 2006$d - - $e10-15-2016 11:22$f0$g0$h11-06-16$i31223099584790$j351$0353$k - - $lxbtci$o-$p$22.95$q-$r-$s- $t1$u2$v0$w0$x0$y.i69400854$z05-30-12