| Record ID | marc_loc_2016/BooksAll.2016.part36.utf8:136520643:692 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part36.utf8:136520643:692?format=raw |
LEADER: 00692cam a2200241 a 4500
001 2009034381
003 DLC
005 20100821083718.0
008 090903s2010 nyua 001 0 eng
010 $a 2009034381
020 $a9781584798309
040 $aDLC$cDLC$dDLC
050 00 $aTX808$b.B596 2010
082 00 $a641.6/31$222
100 1 $aBoyce, Kim.
245 10 $aGood to the grain :$bbaking with whole-grain flours /$cKim Boyce with Amy Scattergood.
260 $aNew York :$bStewart, Tabori & Chang,$c2010.
300 $a207 p. :$bcol. ill. ;$c24 cm.
500 $aIncludes index.
650 0 $aCooking (Cereals)
650 0 $aBaking.
650 0 $aGrain.
700 1 $aScattergood, Amy,$d1964-