| Record ID | harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:25007030:1250 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:25007030:1250?format=raw |
LEADER: 01250cam a2200301Ia 4500
001 013021488-4
005 20120213123947.0
008 110216s2011 nyuab b 001 0 eng d
016 7 $a015859656$2Uk
020 $a9780061957550
020 $a0061957550
035 0 $aocn703206317
040 $aBTCTA$beng$cBTCTA$dYDXCP$dUKMGB$dKNJ$dWES$dVP@$dEIK$dJRS
043 $af-mr---
050 14 $aTX725.M8$bW643 2011
082 04 $a641.5964$223
100 1 $aWolfert, Paula.
245 14 $aThe food of Morocco /$cPaula Wolfert ; photographs by Quentin Bacon ; drawings by Mark Marthaler.
250 $a1st ed.
260 $aNew York :$bEcco,$c2011.
300 $a518 p. :$bill. (chiefly col.), col. maps ;$c28 cm.
504 $aIncludes bibliographical references (p. 506) and index.
520 $aPresents almost two hundred recipes for Moroccan dishes, including salads, breads, main dishes, soups, desserts, and beverages.
505 0 $aIntroduction -- The essentials of Moroccan cooking -- Salads -- Breads and pastries -- Eggs, butter, buttermilk, and cheese -- Soups -- Couscous -- Fish -- Poultry -- Meats -- Bean and vegetable dishes -- Desserts -- Beverages.
650 0 $aCooking, Moroccan.
988 $a20111228
049 $aSLRR
906 $0OCLC