| Record ID | marc_loc_2016/BooksAll.2016.part40.utf8:288387989:1126 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part40.utf8:288387989:1126?format=raw |
LEADER: 01126cam a2200325 i 4500
001 2013323722
003 DLC
005 20150502122058.0
008 150122s2012 tu a 000 0 eng d
010 $a 2013323722
020 $a9786054387694
020 $a6054387693
035 $a(OCoLC)ocn845085288
040 $aTFW$beng$cTFW$erda$dOCLCO$dUKMGB$dEYM$dOCLCF$dZCU$dDLC
042 $alccopycat$alcode
043 $aa-tu---
050 00 $aTX724.2.S47$bI96 2012
245 00 $aİzmir Sephardic cuisine :$bwith its lost and existing 100 recipes.
250 $a2. edition.
264 1 $aİzmir :$bEtki,$c2012.
300 $a140 pages :$bcolor illustrations ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aRecipes from Ester Antebi, Sara Enriquez, Lina Eskinazi, Nüket Franc, Ora K. Gürkan, and V. Jinet Sidi Sarfati.
650 0 $aSephardic cooking.
650 0 $aCooking, Turkish.
650 0 $aJews, Turkish$xFood$zTurkey$zİzmir.
650 0 $aFood habits$zTurkey$zİzmir.
651 0 $aİzmir (Turkey)$xSocial life and customs.