| Record ID | marc_loc_updates/v40.i25.records.utf8:4181545:1017 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v40.i25.records.utf8:4181545:1017?format=raw |
LEADER: 01017cam a22002774a 4500
001 2011008301
003 DLC
005 20120618162409.0
008 110404s2011 scua b 001 0 eng
010 $a 2011008301
020 $a9781609491932
020 $a1609491939
035 $a(OCoLC)ocn711641669
040 $aDLC$beng$cDLC$dYDX$dYDXCP$dOCLCQ$dDLC
042 $apcc
043 $an-usu--
050 00 $aTX715.2.S68$bM3325 2011
082 00 $a741.5975$222
100 1 $aMcDaniel, Rick.
245 13 $aAn irresistible history of Southern food :$bfour centuries of black-eyed peas, collard greens & whole hog barbecue /$cRick McDaniel ; original photographs by Polly McDaniel, Robert Lahser and Royce W. Smith.
260 $aCharleston, SC :$bHistory Press,$c2011.
300 $a237 p. :$bill. (some col.) ;$c24 cm.
504 $aIncludes bibliographical references (p. [227]-232) and index.
650 0 $aCooking, American$xSouthern style.
650 0 $aCooking$zSouthern States$xHistory.
655 7 $aCookbooks.$2lcgft