| 000 | 01001pam a2200301 a 4500 | ||
|---|---|---|---|
| 001 | beefveallambpork00losa | ||
| 003 | CaSfIA | ||
| 005 | 20140120100525.0 | ||
| 007 | cr|||| | ||
| 008 | 840808s1984 cauaf 001 0 eng | ||
| 856 | 4 | 1 |
_uhttp://www.archive.org/details/beefveallambpork00losa _zFree eBook from the Internet Archive |
| 856 | 4 | 2 |
_uhttp://www.openlibrary.org/books/OL2856833M _zAdditional information and access via Open Library |
| 010 | _a 84019405 | ||
| 020 | _a0895351382 | ||
| 035 | _9(DLC) 84019405 | ||
| 040 |
_aDLC _cDLC _dDLC _dCaSfIA |
||
| 050 | 0 | 0 |
_aTX749 _b.B385 1984 |
| 082 | 0 | 0 |
_a641.6/6 _219 |
| 245 | 0 | 0 |
_aBeef, veal, lamb & pork. _h[electronic resource] |
| 260 |
_aLos Angeles : _bKnapp Press, _cc1984. |
||
| 300 |
_a120 p., [16] p. of plates : _bcol. ill. ; _c28 cm. |
||
| 440 | 0 | _aCooking with Bon appétit | |
| 500 | _aIncludes index. | ||
| 650 | 0 | _aCooking (Meat) | |
| 730 | 0 | _aBon appétit. | |
| 740 | 0 | _aBeef, veal, lamb, and pork. | |
| 942 | _cEB | ||
| 999 |
_c196809 _d196809 |
||