| Record ID | ia:newyorktimes60mi0000fran_q2x5 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/newyorktimes60mi0000fran_q2x5/newyorktimes60mi0000fran_q2x5_marc.xml |
| Download MARC binary | https://www.archive.org/download/newyorktimes60mi0000fran_q2x5/newyorktimes60mi0000fran_q2x5_meta.mrc |
LEADER: 01500cam 2200397Ii 4500
001 ocm07445878
003 OCoLC
005 20201112063332.0
008 810526r19811979nyua 001 0 eng d
010 $a 75051427
040 $aZTM$beng$erda$cZTM$dTBS$dJBO$dOCLCQ$dOCLCF$dOCLCO$dOCLCQ$dABJ$dOCLCQ$dOCLCA$dMUO$dOCL
019 $a10318384
020 $a0449900452$q(paperback)
020 $a9780449900451$q(paperback)
020 $a0812908341$q(hardcover)
020 $a9780812908343$q(hardcover)
035 $a(OCoLC)7445878$z(OCoLC)10318384
050 14 $aTX652$b.F67 1981
082 04 $a641.5/55
100 1 $aFraney, Pierre,$eauthor.
245 14 $aThe New York Times 60-minute gourmet /$cPierre Franey ; with an introduction by Craig Claiborne.
246 3 $a60-minute gourmet
264 1 $aNew York :$bFawcett Columbine,$c1981.
264 4 $c©1979
300 $axi, 339 pages :$billustrations ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aIntroduction -- The gourmet in the kitchen -- Poultry -- Eggs -- Fish -- Shellfish -- Lamb -- Veal and calves' liber -- Beef -- Pork and ham -- Pasta -- Cold dishes -- Metric conversion Tables.
650 0 $aCooking.
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 66 OTHER HOLDINGS