| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:411771166:1010 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-009.mrc:411771166:1010?format=raw |
LEADER: 01010cam a2200277 4500
001 4406517
005 20221102210459.0
008 690813r19681886miua 001 0 eng
010 $a 68030612
035 $a(OCoLC)ocm00010770
035 $a(NNC)4406517
035 $a4406517
040 $aDLC$cDLC$dSER$dOCL$dNNC
050 00 $aTX645$b.H38 1968
082 0 $a641.5/09
100 1 $aHazlitt, William Carew,$d1834-1913.$0http://id.loc.gov/authorities/names/n79043355
245 10 $aOld cookery books and ancient cuisine. /$cW. Carew Hazlitt.
260 $aDetroit :$bGale Research Co.,$c1968.
300 $a271 pages :$billustrations ;$c19 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aIncludes index.
534 $aOriginally published by Elliot Stock, 1886
650 0 $aCooking$vBibliography.$0http://id.loc.gov/authorities/subjects/sh2009121793
650 0 $aCooking$xHistory.$0http://id.loc.gov/authorities/subjects/sh2008101722
852 0 $bglx$hTX645$i.H38 1968g