| Record ID | marc_loc_2016/BooksAll.2016.part34.utf8:159582681:1200 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part34.utf8:159582681:1200?format=raw |
LEADER: 01200cam a2200301 a 4500
001 2007046546
003 DLC
005 20091125083815.0
008 071109s2008 njuaf b 001 0 eng
010 $a 2007046546
015 $aGBA882713$2bnb
016 7 $a014656403$2Uk
020 $a9780470194966 (alk. paper)
020 $a0470194960 (alk. paper)
035 $a(OCoLC)ocn181368835
040 $aDLC$cDLC$dBAKER$dBTCTA$dYDXCP$dUKM$dC#P$dBWX$dCDX$dVP@$dCQU$dDLC
050 00 $aTX819.A1$bP47 2008
082 00 $a641.8/14$222
100 1 $aPeterson, James.
245 10 $aSauces :$bclassical and contemporary sauce making /$cJames Peterson.
250 $a3rd ed.
260 $aHoboken, N.J. :$bWiley,$cc2008.
300 $axxvii, 612 p., [16] p. of plates :$bill. (chiefly col.) ;$c27 cm.
504 $aIncludes bibliographical references (p. 591-594) and index.
650 0 $aSauces.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0826/2007046546-d.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0835/2007046546-b.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy0902/2007046546-t.html