| Record ID | marc_records_scriblio_net/part20.dat:10896212:725 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part20.dat:10896212:725?format=raw |
LEADER: 00725pam 2200241 a 4500
001 88019738
003 DLC
005 19881018111235.0
008 880531c19881984nyua b 00110 eng
010 $a 88019738
020 $a0020346212 :$c$16.95
050 1 $aTX651$b.M27 1988
082 0 $a641.5$219
100 10 $aMcGee, Harold.
245 10 $aOn food and cooking :$bthe science and lore of the kitchen /$cHarold McGee.
250 $a1st Collier Books ed.
260 0 $aNew York :$bCollier Books,$c1988, c1984.
300 $axvii, 684 p. :$bill. ;$c24 cm.
500 $aOriginally published: New York : Scribner, 1984.
504 $aBibliography: p. 638-652.
500 $aIncludes index.
650 0 $aCookery.
650 0 $aFood.