| Record ID | marc_loc_2016/BooksAll.2016.part24.utf8:106950690:774 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part24.utf8:106950690:774?format=raw |
LEADER: 00774cam a2200253 a 4500
001 95021499
003 DLC
005 20100824090428.0
008 950620s1996 njuaf b 001 0 eng
010 $a 95021499
020 $a0023396415
040 $aDLC$cDLC$dDLC
050 00 $aTX663$b.F69 1996
082 00 $a641$220
100 2 $aFreeland-Graves, Jeanne H.
245 10 $aFoundations of food preparation /$cJeanne Himick Freeland-Graves, Gladys C. Peckham.
246 30 $aFood preparation
250 $a6th ed.
260 $aEnglewood Cliffs, N.J. :$bMerrill,$cc1996.
300 $axiv, 750 p., [12] p. of plates :$bill. (some col.) ;$c25 cm.
504 $aIncludes bibliographical references and index.
650 0 $aCooking.
650 0 $aFood.
700 1 $aPeckham, Gladys C.