| Record ID | marc_loc_2016/BooksAll.2016.part29.utf8:216083143:1004 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part29.utf8:216083143:1004?format=raw |
LEADER: 01004cam a22002774a 4500
001 2002105175
003 DLC
005 20040831103747.0
008 020411s2002 si a 001 0 eng
010 $a 2002105175
020 $a9625936181
040 $aDLC$cDLC$dDLC
042 $apcc
043 $aa-ja---
050 00 $aTX724.5.J3$bS7955 2002
082 00 $a641.5952$222
100 1 $aSugimoto, Takashi,$d1945-
245 10 $aShunju :$bnew Japanese cuisine /$ctext and recipes by Takashi Sugimoto and Marcia Iwatate ; photography by Masano Kawana ; foreword by Charlie Trotter ; food preparation and styling by Marcia Iwatate and the Shunju chefs.
246 30 $aNew Japanese cuisine
260 $aSingapore :$bPeriplus ;$aNorth Clarendon, VT :$bDistributed by Tuttle Pub.,$cc2002.
300 $a271 p. :$bill. (chiefly col.) ;$c27 cm.
500 $aIncludes index.
650 0 $aCookery, Japanese.
610 20 $aShunju (Restaurant group)
700 1 $aIwatate, Marcia.
710 2 $aShunju (Restaurant group)