| Record ID | marc_records_scriblio_net/part09.dat:104411775:738 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part09.dat:104411775:738?format=raw |
LEADER: 00738cam 2200241 4500
001 76081570 //r95
003 DLC
005 19951213082849.0
008 691210s1969 nyuab b 00010 eng
010 $a 76081570 //r95
020 $a0803811314
040 $aDLC$cDLC$dDLC
050 00 $aTX724.5.C5$bL55
082 00 $a641/.013/0951
100 10 $aLin, Hsiang-ju,$d1931-
245 10 $aChinese gastronomy,$cby Hsiang Ju Lin and Tsuifeng Lin. With an introd. by Lin Yutang.
260 0 $aNew York,$bHastings House$c[1969]
300 $a211 p.$billus. (part col.), map.$c27 cm.
350 $a10.00
500 $a"A Giniger book."
504 $aBibliography: p. [207]-[208].
650 0 $aCookery, Chinese.
700 10 $aLin, Tsuifeng,$ejoint author.