| Record ID | marc_loc_2016/BooksAll.2016.part26.utf8:45668894:660 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part26.utf8:45668894:660?format=raw |
LEADER: 00660cam a2200217 a 4500
001 97013433
003 DLC
005 19980424110459.5
008 970722s1998 nyua b 001 0 eng
010 $a 97013433
020 $a0442026153
040 $aDLC$cDLC$dDLC
050 00 $aTX819.A1$bP47 1998
082 00 $a641.8/14$221
100 1 $aPeterson, James.
245 10 $aSauces :$bclassical and contemporary sauce making /$cJames Peterson.
250 $a2nd ed.
260 $aNew York :$bVan Nostrand Reinhold,$cc1998.
300 $axxv, 598 p. :$bill. (some col.) ;$c27 cm.
504 $aIncludes bibliographical references (p. [583]-588) and index.
650 0 $aSauces.