| Record ID | marc_loc_updates/v38.i34.records.utf8:17465255:990 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i34.records.utf8:17465255:990?format=raw |
LEADER: 00990cam a22002538a 4500
001 2010001412
003 DLC
005 20100818064308.0
008 100125s2010 ctu 000 0 eng
010 $a 2010001412
020 $a9780762755479
040 $aDLC$cDLC$dDLC
043 $an-us---$an-usa--
050 00 $aTX715$b.W4657 2010
082 00 $a641.59755$222
100 1 $aWiegand, Elizabeth$q(Elizabeth F.)
245 14 $aThe new Blue Ridge cookbook :$bauthentic recipes from Virginia's highlands to North Carolina's Mountains /$cElizabeth Wiegand.
260 $aGuilford, Conn. :$bGlobe Pequot Press,$c2010.
263 $a1003
300 $ap. cm.
505 0 $aBlue Ridge cuisine : mountains of flavor -- Breakfast and brunch -- Beverages -- Appetizers -- Soups and stews -- Salads and vinaigrettes -- Vegetables -- Pasta, pesto, pizza, and polenta -- Trout -- Meats -- Breads -- Desserts.
650 0 $aCooking, American.
650 0 $aCooking$zBlue Ridge Mountains.
655 0 $aCookbooks.