| Record ID | marc_loc_2016/BooksAll.2016.part27.utf8:48187545:975 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part27.utf8:48187545:975?format=raw |
LEADER: 00975cam a22002774a 4500
001 98068481
003 DLC
005 20100824091016.0
008 981130s1999 paua 001 0 eng
010 $a 98068481
020 $a0762406135
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX651$b.B37 1999
082 00 $a641.5$221
100 1 $aBeard, James,$d1903-1985.
240 10 $aTheory & practice of good cooking
245 10 $aJames Beard's theory & practice of good cooking /$cby James Beard ; in collaboration with Jos'e Wilson ; illustrations by Karl Stuecklen.
246 30 $aTheory and practice of good cooking
260 $aPhiladelphia :$bRunning Press,$cc1999.
300 $axiii, 431 p. :$bill. ;$c24 cm.
500 $aReprint. Originally published: New York : Knopf, 1977.
500 $aIncludes index.
650 0 $aCooking.
700 1 $aWilson, José.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0831/98068481-d.html