| Record ID | marc_loc_2016/BooksAll.2016.part32.utf8:172297494:1260 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part32.utf8:172297494:1260?format=raw |
LEADER: 01260cam a22003494a 4500
001 2005049454
003 DLC
005 20151208074952.0
008 050606s2005 nyua 001 0 eng
010 $a 2005049454
020 $a0743267370
020 $a9780743267373
035 $a(OCoLC)ocm60603299
040 $aDLC$cDLC$dBAKER$dOCO$dC#P$dVP@$dDLC
042 $apcc
050 00 $aTX819.A1$bR63 2005
082 00 $a641.8/14$222
100 1 $aRodgers, Rick,$d1953-
245 10 $aSauces, salsas & relishes /$cauthor, Rick Rodgers ; general editor, Chuck Williams ; photographer, Mark Thomas.
246 3 $aSauces, salsas, and relishes
246 3 $aMastering sauces, salsas & relishes
246 3 $aMastering sauces, salsas, and relishes
260 $aNew York :$bFree Press,$cc2005.
300 $a141 p. :$bill. (chiefly col.) ;$c28 cm.
490 0 $aWilliams Sonoma mastering
500 $aIncludes index.
650 0 $aSauces.
650 0 $aSalsas (Cooking)
650 0 $aCooking (Relishes)
700 1 $aWilliams, Chuck,$d1915-2015.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0640/2005049454-d.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0902/2005049454-b.html