| Record ID | marc_loc_updates/v38.i26.records.utf8:16466756:1199 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i26.records.utf8:16466756:1199?format=raw |
LEADER: 01199cam a22003014a 4500
001 2008025094
003 DLC
005 20100623190508.0
008 080605r20081949nyua 001 0 eng
010 $a 2008025094
020 $a1416589678 (alk. paper)
020 $a9781416589679 (alk. paper)
035 $a(OCoLC)ocn209703849
035 $a(OCoLC)209703849
040 $aDLC$cDLC$dYDX$dBTCTA$dBAKER$dYDXCP$dVP@$dIK2$dQ2Z$dDLC
043 $an-us---
050 00 $aTX715$b.B37 2008
082 00 $a641.5973$222
100 1 $aBeard, James,$d1903-1985.
245 14 $aThe fireside cook book :$bthe classic guide to fine cooking for beginner and expert /$cJames Beard ; pictures by Alice and Martin Provensen ; foreword by Mark Bittman.
246 3 $aFireside cookbook
250 $a60th anniversary colletors ed., Simon & Schuster hardcover ed.
260 $aNew York :$bSimon & Schuster,$cc2008.
300 $avi, 322 p. :$bill. (chiefly col.) ;$c26 cm.
500 $aFacsimile reprint. Originally published: 1949.
520 $aClear, easy-to-follow instructions for the basic preparation of every food, followed in each case by variations.
500 $aIncludes index.
650 0 $aCooking, American.