MARC record from Internet Archive

LEADER: 02463cam 2200661Ia 4500
001 ocn162118595
003 OCoLC
005 20200210100150.0
008 070801s2007 enka 001 0 eng
040 $aJZD$beng$cJZD$dJZD$dOCLCG$dOCLCQ$dOCLCA$dM6U$dOCLCF$dOCLCO$dOCLCQ$dAU@$dYDXCP$dN94$dKN4
019 $a225033253$a471874681
020 $a0681636114
020 $a9780681636118
020 $a184681071X
020 $a9781846810718
020 $a9781846810701
020 $a1846810701
035 $a(OCoLC)162118595$z(OCoLC)225033253$z(OCoLC)471874681
050 4 $aTX819.A1$bA875s 2007
082 04 $a641.814
100 1 $aAtkinson, Catherine,$d1961-
245 10 $a400 sauces :$bdips, dressings, salsas, jams, jellies & pickles : how to add something special to every dish for every occasion, from classic cooking sauces to fun party dips /$cCatherine Atkinson, Christine France & Maggie Mayhew.
260 $aLondon :$bHermes House,$c©2007.
300 $a512 pages :$bcolor illustrations ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $a"Featuring over 400 step-by-step recipes shown in more than 1400 stunning photographs, everything crom cordon bleu sauces to spicy relishes, chutneys or delicious jams and jellies."
500 $aIncludes index.
650 0 $aSauces.
650 0 $aDips (Appetizers)
650 0 $aSalad dressing.
650 0 $aSalsas (Cooking)
650 0 $aJam.
650 0 $aJelly.
650 0 $aPickles.
650 0 $aCooking (Relishes)
650 0 $aChutney.
650 7 $aChutney.$2fast$0(OCoLC)fst00861181
650 7 $aCooking (Relishes)$2fast$0(OCoLC)fst01753178
650 7 $aDips (Appetizers)$2fast$0(OCoLC)fst00894476
650 7 $aJam.$2fast$0(OCoLC)fst00981280
650 7 $aJelly.$2fast$0(OCoLC)fst00982276
650 7 $aPickles.$2fast$0(OCoLC)fst01063679
650 7 $aSalad dressing.$2fast$0(OCoLC)fst01103721
650 7 $aSalsas (Cooking)$2fast$0(OCoLC)fst01754445
650 7 $aSauces.$2fast$0(OCoLC)fst01105876
700 1 $aFrance, Christine.
700 1 $aMayhew, Maggie.
938 $aYBP Library Services$bYANK$n100515435
029 1 $aNZ1$b11541430
029 1 $aNZ1$b15243077
029 1 $aAU@$b000041170097
029 1 $aNZ1$b11577507
029 1 $aNZ1$b15262222
029 1 $aAU@$b000060824620
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 71 OTHER HOLDINGS