| Record ID | marc_loc_updates/v38.i34.records.utf8:11585632:1109 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i34.records.utf8:11585632:1109?format=raw |
LEADER: 01109cam a22003377a 4500
001 2007367087
003 DLC
005 20100823184331.0
008 061113s2006 enka b 100 0 eng
010 $a 2007367087
015 $aGBA677649$2bnb
016 7 $a013548233$2Uk
020 $a1903018471 (pbk.)
020 $a9781903018477 (pbk.)
035 $a(OCoLC)ocm71346497
040 $aUKM$cUKM$dDLC
042 $aukblsr$alccopycat
050 00 $aTX652.9$b.O94 2005
070 0 $aTX652.9$b.O94 2005
082 04 $a394.12$222
111 2 $aOxford Symposium on Food & Cookery$d(2005 :$cOxford)
245 10 $aAuthenticity in the kitchen :$bproceedings of the Oxford symposium on food and cookery 2005 /$cedited by Richard Hosking.
260 $aTotnes :$bProspect books,$c2006.
300 $a453 p. :$bill. ;$c25 cm.
504 $aIncludes bibliographical references.
650 0 $aCooking$vCongresses.
650 0 $aFood habits$vCongresses.
653 1 $aAuthenticity
653 1 $aKitchen
700 1 $aHosking, Richard.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/fy0802/2007367087.html