| Record ID | marc_university_of_toronto/uoft.marc:1214683179:1033 |
| Source | University of Toronto |
| Download Link | /show-records/marc_university_of_toronto/uoft.marc:1214683179:1033?format=raw |
LEADER: 01033cam 2200265 a 4500
005 19971103165040.9
008 971103s1990 it a b 001 0 ita d
041 1 $aitalat$hlat
050 4 $aTX713$b.A516 1990
090 8 $aTX 713 .A516 1990$bGERSTM$c1
100 0 $aApicius.
240 10 $aDe re coquinaria.$lItalian & Latin.
245 12 $aL'arte della cucina :$bmanuale dell'esperto cuoco della Roma imperiale /$cApicio ; introduzione, traduzione e commento a cura di Clotilde Vesco.
250 $a1a ed.
260 $aRoma :$bScipioni,$c1990.
300 $a174 p. :$bill. ;$c21 cm.
500 $aTranslation of: De re coquinaria.
500 $aParallel text in Italian and Latin.
504 $aIncludes bibliographical references (p. 174) and index.
650 0 $aCookery$xEarly works to 1800.
650 0 $aCookery, Roman.
700 1 $aVesco, Clotilde.
948 $a11/04/1997$b08/06/2001
039 $frp/rp(rp)
949 $aTX713 .A516 1990$wLC$c1$i31761046035689$d15/12/2002$e18/11/2002$lSTACKS$mGERSTEIN$n2$rY$sY$tBOOK$u12/11/1997