000			02238cam a2200469 i 4500
005			20221101182257.0
008			051006s1997 nyua 001 0 eng d
010			_a 97038971
011			_aMARC Score : 11250(21800) : OK
011			_aDirect Search Result
011			_aBIB MATCHES WORLDCAT
011			_aChanged OCLC from 61850299 to 37837499
020			_a0028613279
020			_a9780028613277
020			_z0764525670
020			_z9780764525674
035			_a(ATU)b10024578
035			_a(OCoLC)37837499
040			_aCUV _beng _erda _cCUV _dBTCTA _dOCLCG _dYDXCP _dCUY _dSMP _dSINLB _dDLC _dIG# _dOCLCQ _dWTX _dOCLCF _dOCLCO _dATU
050	0	0	_aTX836 _b.M55 1997
082	0	0	_a641.8 _221
100	1		_aMiller, Mark Charles, _d1949- _eauthor. _9389878
245	1	0	_aTamales / _cMark Miller, Stephan Pyles, and John Sedlar, with John Harrisson ; photos by Lois Ellen Frank.
264		1	_aNew York : _bMacmillan USA, _c[1997]
264		4	_c©1997
300			_axiii, 178 pages : _bcolour illustrations ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0		_aAcknowledgments -- Introduction -- Notes on preparing tamales -- Tamale masa dough and tamale base recipes -- Vegetarian tamales -- Seafood tamales -- Poultry and fowl tamales -- Meat and game tamales -- Dessert tamales -- Basic recipes, sauces, and techniques -- Sources -- List of photographs -- Index.
520			_aRecipes accenting vegetables, seafood, and other fillings with tastes ranging from Carribbean jerk to Thai seasonings celebrate the limitless styles of and fillings for tamales.
588			_aMachine converted from AACR2 source record.
650		0	_aStuffed foods (Cooking) _9324617
700	1		_aPyles, Stephan, _eauthor. _91030531
700	1		_aSedlar, John, _d1954- _eauthor. _9389879
856	4	2	_3Contributor biographical information _uhttp://catdir.loc.gov/catdir/bios/wiley044/97038971.html
907			_a.b10024578 _b06-09-21 _c27-10-15
942			_cB
945			_a641.8 MIL _g1 _iA220413B _j0 _lcmain _o- _p$8.88 _q- _r- _s- _t0 _u2 _v0 _w0 _x0 _y.i10089512 _z28-10-15
998			_a(2)b _a(2)c _b23-03-18 _cm _da _feng _gnyu _h0
999			_c1101079 _d1101079