| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:145693953:2958 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:145693953:2958?format=raw |
LEADER: 02958cam a2200589 i 4500
001 880929639
003 OCoLC
005 20151005125025.0
008 140602s2015 caua b 001 0 eng
010 $a2014020868
019 $a882530846
020 $a9781607746072 (hardcover)
020 $a1607746077 (hardcover)
035 $a880929639
035 $a(OCoLC)880929639$z(OCoLC)882530846
037 $aBRO-copy20150331-084
040 $aDLC$erda$beng$cDLC$dIG#$dBTCTA$dBDX$dOCLCF$dYDXCP$dOCO$dCLE$dVP@$dABG$dSFR$dUtOrBLW
049 $aSFRA
050 00 $aTX809.M17$b.V46 2015
082 00 $a641.82/2$223
092 $a641.822$bV642m
100 1 $aVetri, Marc,$eauthor.
245 10 $aMastering pasta :$bthe art and practice of handmade pasta, gnocchi, and risotto /$cMarc Vetri ; with David Joachim ; photography by Ed Anderson.
250 $aFirst edition.
264 1 $aBerkeley :$bTen Speed Press,$c[2015]
300 $aix, 261 pages :$bcolor illustrations ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 254-255) and index.
505 0 $aFresh pasta -- Baked sheet pasta -- Ravioli and stuffed pasta -- Extruded and dried pasta -- Playing with flavor -- Hand-formed pasta -- Gnocchi -- Risotto -- Stocks, sauces, and other basics.
650 0 $aCooking (Pasta)
650 0 $aRisotto.
650 0 $aCooking, Italian.
655 7 $aCookbooks.$2lcgft
700 1 $aJoachim, David,$eauthor.
700 1 $aAnderson, Ed$q(Edward),$ephotographer.
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907 $a.b29618551$b09-17-15$c01-28-15
956 $aPre-reclamation 001 value: ocn880929639
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