| 000 | 01867cam a2200385 i 4500 | ||
|---|---|---|---|
| 005 | 20211103153324.0 | ||
| 008 | 970625s1993 nyuab b 001 0 eng d | ||
| 010 | _a 93001970 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a0471582492 _qalk. paper |
||
| 020 |
_a9780471582496 _qalk. paper |
||
| 035 | _a(ATU)b10505234 | ||
| 035 | _a(OCoLC)28111514 | ||
| 040 |
_aDLC _beng _erda _cDLC _dBAKER _dBTCTA _dYDXCP _dOCLCQ _dATU |
||
| 043 | _aas----- | ||
| 050 | 0 | 0 |
_aTX724.5.S68 _bH96 1993 |
| 082 | 0 | 0 |
_a641.5959 _220 |
| 100 | 1 |
_aHyman, Gwenda L., _d1934- _eauthor. _9404381 |
|
| 245 | 1 | 0 |
_aCuisines of Southeast Asia : _ba culinary journey through Thailand, Myanmar, Laos, Vietnam, Malaysia, Singapore, Indonesia, and the Philippines / _cGwenda L. Hyman. |
| 264 | 1 |
_aNew York : _bJohn Wiley, _c[1993] |
|
| 264 | 4 | _c©1993 | |
| 300 |
_ax, 197 pages : _billustrations, map ; _c23 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 504 | _aIncludes bibliographical references (pages 186-188) and index. | ||
| 520 | _a"Describes how the history, geography, traditions and religions of this region have had an influence on this exciting and delicious food. Uncomplicated to prepare, the cuisine is light yet satisfies the appetite and palate while concurring with recent criteria for a nutritious and healthy diet. Features 70 recipes."--Publisher description. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aCooking, Southeast Asian _9316099 |
|
| 856 | 4 |
_3Table of Contents _uhttp://catdir.loc.gov/catdir/toc/onix02/93001970.html |
|
| 907 |
_a.b10505234 _b17-09-21 _c27-10-15 |
||
| 998 |
_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0 |
||
| 945 |
_a641.5959 HYM _g1 _iA139477B _j0 _lcmain _o- _p$26.28 _q- _r- _s- _t0 _u37 _v1 _w0 _x6 _y.i11123291 _z28-10-15 |
||
| 942 | _cB | ||
| 999 |
_c1127169 _d1127169 |
||