| Record ID | marc_loc_2016/BooksAll.2016.part29.utf8:171729845:1339 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part29.utf8:171729845:1339?format=raw |
LEADER: 01339cam a22003014a 4500
001 2002008157
003 DLC
005 20100629085806.0
008 020523s2003 ctuab c bi 001 0 eng
010 $a 2002008157
020 $a076131864X (lib. bdg.)
040 $aDLC$cDLC$dDLC
042 $apcc$alcac
043 $an-us---
050 00 $aTX715$b.I22423 2003
082 00 $a641.5973$221
100 1 $aIchord, Loretta Frances.
245 10 $aSkillet bread, sourdough, and vinegar pie :$bcooking in pioneer days /$cby Loretta Frances Ichord ; illustrated by Jan Davey Ellis.
260 $aBrookfield, Conn. :$bMillbrook Press,$cc2003.
300 $a64 p. :$bcol. ill., col. maps ;$c25 cm.
520 $aPresents a look at what was eaten in the American West by pioneers on the trail, cowboys on cattle drives, and gold miners in California camps, with available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.
504 $aIncludes bibliographical references (p. 61-62) and index.
650 0 $aCooking, American$vJuvenile literature.
650 0 $aFrontier and pioneer life$zUnited States$vJuvenile literature.
650 1 $aCooking, American$xHistory.
651 1 $aUnited States$xHistory$y1849-1877.
650 1 $aFrontier and pioneer life.
700 1 $aEllis, Jan Davey,$eill.