| Record ID | marc_loc_2016/BooksAll.2016.part35.utf8:231217296:1052 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part35.utf8:231217296:1052?format=raw |
LEADER: 01052cam a22003137a 4500
001 2008378254
003 DLC
005 20100629091857.0
008 080227s2007 enka b 100 0 eng
010 $a 2008378254
015 $aGBA762505$2bnb
016 7 $a013811677$2Uk
020 $a9781903018545 (pbk.)
020 $a1903018544 (pbk.)
035 $a(OCoLC)ocn163618297
040 $aUKM$cUKM$dBAKER$dBTCTA$dYDXCP$dC#P$dBWK$dIXA$dDLC
042 $alccopycat
050 00 $aTX745$b.O944 2006
082 04 $a641.675$222
111 2 $aOxford Symposium on Food & Cookery.
245 10 $aEggs in cookery :$bproceedings of the Oxford Symposium of Food and Cookery 2006 /$cedited by Richard Hosking.
260 $aTotnes, Devon :$bProspect Books,$c2007.
300 $a336 p. :$bill. ;$c25 cm.
504 $aIncludes bibliographical references.
650 0 $aCooking (Eggs)$vCongresses.
650 0 $aCooking (Eggs)$xHistory$vCongresses.
650 0 $aEggs$xSocial aspects$vCongresses.
650 0 $aEggs$xHistory$vCongresses.
700 1 $aHosking, Richard.