| Record ID | marc_loc_2016/BooksAll.2016.part31.utf8:189299638:1110 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part31.utf8:189299638:1110?format=raw |
LEADER: 01110cam a22002894a 4500
001 2004058999
003 DLC
005 20100824092002.0
008 040917s2004 nyua b 001 0 eng
010 $a 2004058999
020 $a0684800012
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX651$b.M27 2004
082 00 $a641.5$222
100 1 $aMcGee, Harold.
245 10 $aOn food and cooking :$bthe science and lore of the kitchen /$cHarold McGee.
250 $aCompletely rev. and updated
260 $aNew York :$bScribner,$c2004.
300 $ax, 884 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references (p. 819-833) and index.
650 0 $aCooking.
650 0 $aFood.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/simon051/2004058999.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy0631/2004058999-t.html
856 41 $3Sample text$uhttp://www.loc.gov/catdir/enhancements/fy0641/2004058999-s.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy1002/2004058999-b.html