| Record ID | marc_loc_updates/v40.i19.records.utf8:2368895:1074 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v40.i19.records.utf8:2368895:1074?format=raw |
LEADER: 01074cam a2200265 a 4500
001 2002032713
003 DLC
005 20120503110611.0
008 020809s2003 maua b 001 0 eng
010 $a 2002032713
020 $a061824963X
040 $aDLC$cDLC$dDLC
042 $apcc$alcac
050 00 $aTX651$b.H56 2003
082 00 $a641.5$221
100 1 $aHillman, Howard.
245 14 $aThe new kitchen science :$ba guide to knowing the hows and whys for fun and success in the kitchen /$cHoward Hillman.
260 $aBoston :$bHoughton Mifflin,$c2003.
300 $axv, 317 p. :$bill. ;$c21 cm.
504 $aIncludes bibliographical references (p. 293-296) and index.
650 0 $aCooking.
856 41 $3Sample text$uhttp://www.loc.gov/catdir/samples/hm051/2002032713.html
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/hm031/2002032713.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/hm022/2002032713.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0736/2002032713-b.html