| Record ID | marc_loc_2016/BooksAll.2016.part40.utf8:220518313:1149 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part40.utf8:220518313:1149?format=raw |
LEADER: 01149cam a2200325 i 4500
001 2013018946
003 DLC
005 20131121075427.0
008 130610s2013 kyua b 001 0 eng
010 $a 2013018946
020 $a9780813142494 (hardcover : acid-free paper)
020 $z9780813143033 (epub)
020 $z9780813143040 (pdf)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
043 $an-us---$an-usu--$an-us-ky
050 00 $aTX715.2.S68$bS29 2013
082 00 $a641.5975$223
100 1 $aScaggs, Deirdre A.
245 14 $aThe historic Kentucky kitchen :$btraditional recipes for today's cook /$cDeirdre A. Scaggs and Andrew W. McGraw ; foreword by John van Willigen.
264 1 $aLexington, Kentucky :$bUniversity Press of Kentucky,$c[2013]
300 $axv, 163 pages :$billustrations ;$c23 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
504 $aIncludes bibliographical references and index.
650 0 $aCooking, American$xSouthern style.
650 0 $aCooking$zKentucky.
650 0 $aCooking$zKentucky$xHistory.
700 1 $aMcGraw, Andrew W.,$d1978-