| Record ID | ia:newblueridgecook0000wieg |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/newblueridgecook0000wieg/newblueridgecook0000wieg_marc.xml |
| Download MARC binary | https://www.archive.org/download/newblueridgecook0000wieg/newblueridgecook0000wieg_meta.mrc |
LEADER: 00953nam a22002418a 4500
001 2010001412
003 DLC
005 20100125183658.0
008 100125s2010 ctu 000 0 eng
010 $a 2010001412
020 $a9780762755479
040 $aDLC$cDLC
043 $an-us---$an-usa--
050 00 $aTX715$b.W4657 2010
082 00 $a641.59755$222
100 1 $aWiegand, Elizabeth$q(Elizabeth F.)
245 14 $aThe new Blue Ridge cookbook :$bauthentic recipes from North Carolina's mountains to the Virginia highlands /$cElizabeth Wiegand.
260 $aGuilford, Conn. :$bThree Forks,$c2010.
263 $a1003
300 $ap. cm.
505 0 $aBlue Ridge cuisine : mountains of flavor -- Breakfast and brunch -- Beverages -- Appetizers -- Soups and stews -- Salads and vinaigrettes -- Vegetables -- Pasta, pesto, pizza, and polenta -- Trout -- Meats -- Breads -- Desserts.
650 0 $aCookery, American.
650 0 $aCookery$zBlue Ridge Mountains.