| Record ID | marc_loc_updates/v38.i34.records.utf8:664463:1016 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i34.records.utf8:664463:1016?format=raw |
LEADER: 01016cam a22002531 4500
001 34027229
003 DLC
005 20100823185513.0
008 750910s1934 nyufh 000 0 eng
010 $a 34027229
035 $a(OCoLC)1613740
040 $aDLC$cFM$dOCoLC$dDLC
050 00 $aTX715$b.R472 1934
082 $a641.59//
100 1 $aRhett, Blanche Salley,$cMrs.$ecomp.
245 10 $a200 years of Charleston cooking;$crecipes gathered by Blanche S. Rhett; edited by Lettie Gay; introduction and explanatory matter by Helen Woodward.
260 $aNew York,$bH. Smith & R. Haas$c[c1934]
300 $axvi, 305 p.$bincl. front. plates, facsim.$c20 cm.
500 $a"The original recipes ... tested and standardized in the testing kitchen of the New York herald-tribune institute."--p. xv.
500 $a"Revised edition, copyright, 1934."
650 0 $aCooking$zSouth Carolina.
650 0 $aCooking, American$xSouthern style.
700 1 $aGay, Lettie,$d1901-$eed.
740 0 $aCharleston cooking, 200 year of.