| Record ID | marc_loc_updates/v38.i26.records.utf8:12627079:876 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i26.records.utf8:12627079:876?format=raw |
LEADER: 00876cam a22002414a 4500
001 2004019114
003 DLC
005 20100625134104.0
008 040812s2005 nyua 001 0 eng
010 $a 2004019114
020 $a1841728101
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX759.5.C48$bC365 2005
082 00 $a641.6/73$222
245 00 $aCheese :$bfrom fondue to cheesecake /$ccontributing editor Fiona Beckett.
260 $aNew York, NY :$bRyland Peters & Small,$c2005.
300 $a140 p. :$bcol. ill. ;$c24 cm.
500 $aIncludes index.
505 0 $aCheese basics -- Snacks & appetizers -- Salads & vegetables -- Pasta, pizza, & risotto -- Fondue -- Entrées -- Bread, biscuits & chutney -- Desserts.
650 0 $aCooking (Cheese)
700 1 $aBeckett, Fiona.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/ecip0421/2004019114.html