| Record ID | marc_loc_updates/v38.i26.records.utf8:1450265:565 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i26.records.utf8:1450265:565?format=raw |
LEADER: 00565cam a22001932 4500
001 41014848
003 DLC
005 20100628133903.0
008 841025s1940 ilua 000 0 eng
010 $a 41014848
040 $aDLC$cCarP$dDLC
050 00 $aTX749$b.B4
100 1 $aBerolzheimer, Ruth,$eed.
245 10 $a250 ways to prepare meat.
260 $aChicago, Ill.,$bPub. for Culinary arts institute by Consolidated book publishers, inc.,$cc1940.
300 $a48 p.$billus.$c22 cm.
650 0 $aCooking (Meat)
650 0 $aMenus.
700 1 $aGaul, Edna L.,$ejoint ed.