| 000 | 01800cam a2200433 i 4500 | ||
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| 005 | 20221109230611.0 | ||
| 008 | 960502s1996 onca b 001 0 eng d | ||
| 010 | _a 96143861 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
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_a0802076327 _qpbk. |
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| 020 |
_a9780802076328 _qpbk. |
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| 035 | _a(ATU)b1009023x | ||
| 035 | _a(OCoLC)34626844 | ||
| 040 |
_aTOC _beng _erda _cTOC _dTOC _dATU |
||
| 050 | 0 | 0 |
_aTX652. _bH53 1996 |
| 082 | 0 | _a641.5940902 | |
| 100 | 1 |
_aHieatt, Constance B., _eauthor. _9226248 |
|
| 245 | 1 | 0 |
_aPleyn delit : _bmedieval cookery for modern cooks / _cConstance B. Hieatt, Brenda Hosington, and Sharon Butler. |
| 246 | 3 |
_aPleyn delit : _bMediaeval cookery for modern cooks |
|
| 250 | _aSecond edition. | ||
| 264 | 1 |
_aToronto ; _aBuffalo : _bUniversity of Toronto Press, _c1997. |
|
| 264 | 4 | _c©1996 | |
| 300 |
_axxviii, 172 pages : _billustrations ; _c24 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 504 | _aIncludes bibliographical references (pages 163-165) and index. | ||
| 505 | 0 | _aHors d'oeuvres, Eggs, and Cold Dishes -- Soppes and Potages -- Sauces -- Bruets, Stews, and Other Boiled Fish, Poultry, and Meat Dishes -- Broiled, Baked, and Roasted Dishes -- Desserts -- Subtleties. | |
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aCooking, Medieval _9328603 |
|
| 700 | 1 |
_aButler, Sharon, _d1942- _eauthor. _9391301 |
|
| 700 | 1 |
_aHosington, Brenda _eauthor. _91034816 |
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| 907 |
_a.b1009023x _b11-07-17 _c27-10-15 |
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