| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:129229465:2000 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:129229465:2000?format=raw |
LEADER: 02000cam a2200469Ii 4500
001 31682332
003 OCoLC
005 20151005124243.0
008 941212s1994 nyuab 001 0 eng d
020 $a1558598731
020 $a9781558598737
035 $a31682332
037 $bPerseus Distribution Services, 1094 Flex Dr, Jackson, TN, USA, 38301-5070$nSAN 631-760X
040 $aBKL$beng$erda$cBKL$dDPL$dOCLCQ$dBAKER$dYDXCP$dOCLCQ$dNYHRD$dOCLCF$dOCLCQ$dOCLCO$dSFR$dUtOrBLW
043 $ae-fr---
049 $aSFRA
050 4 $aTX719.2.D729$bJ727 1994
082 04 $a641.594472
092 $a641.5944$bJ727d
100 1 $aJones, Vicky.
245 10 $aDordogne gastronomique /$cVicky Jones ; foreword by Anne Willan ; photography by Hamish Park ; series editor Marie-Pierre Moine.
260 $aNew York :$bAbbeville Press,$c1994.
300 $a160 pages :$bcolor illustrations, color map ;$c23 x 25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $aMore than ninety recipes featuring the specialties of Dordogne: sorrel and haricot bean soup, wild mushrooms with duck and sausage meat, stuffed pike with lemon sauce, and chestnut and walnut mousse.
650 0 $aCooking, French.
650 0 $aCooking$zFrance$zDordogne.
651 0 $aDordogne (France)
907 $a.b29421123$b12-20-18$c12-05-14
998 $axbt$b04-15-15$cm$da $e-$feng$gnyu$h0$i0
957 00 $aOCLC reclamation of 2017-18
907 $a.b29421123$b05-20-15$c12-05-14
938 $aBaker & Taylor$bBKTY$c29.95$d22.46$i1558598731$n0002519348$sactive
956 $aPre-reclamation 001 value: ocm31682332
980 $a0415 KL
998 $axbt$b04-15-15$cm$da$e-$feng$gnyu$h0$i0
994 $aC0$bSFR
999 $yMARS
945 $a641.5944$bJ727d$d - - $e07-11-2018 11:36$f0$g0$h09-21-18$i31223108741365$j351$0800$k - - $lxbtci$o-$p$24.95$q-$r-$s- $t0$u4$v6$w1$x1$y.i81865016$z05-20-15