000 | 02064cam a2200433 i 4500 | ||
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005 | 20211102073715.0 | ||
008 | 961220r19971960nyua 001 0 eng d | ||
010 | _a 96006559 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 | _a0781805260 | ||
020 | _a9780781805261 | ||
035 | _a(ATU)b10740089 | ||
035 | _a(OCoLC)36191596 | ||
040 |
_aDLC _beng _erda _cDLC _dC#P _dBAKER _dBTCTA _dYDXCP _dOCLCQ _dATU |
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041 | 0 |
_aeng _ager |
|
043 | _ae-au--- | ||
050 | 0 | 0 |
_aTX721 _b.M49 1997 |
082 | 0 | 0 |
_a641.59436 _221 |
100 | 1 |
_aMayer-Browne, Elisabeth. _9225498 |
|
245 | 1 | 0 |
_aBest of Austrian cuisine / _cwritten and illustrated by Elisabeth Mayer-Browne. |
246 | 3 | 0 | _aAustrian cuisine |
250 | _aHippocrene pbk. edition. | ||
264 | 1 |
_aNew York : _bHippocrene Books, _c1997. |
|
300 |
_a223 pages : _billustrations ; _c22 cm |
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336 |
_atext _btxt _2rdacontent |
||
337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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500 | _aIncludes index. | ||
500 | _aOriginally published: Vienna : W. Frick, 1960. | ||
500 | _aIncludes indexes. | ||
505 | 0 | 0 |
_tIntroduction -- _tMeat: Veal -- _tBeef -- _tPork -- _tMutton and Lamb -- _tGround Beef and Pork, mixed -- _tOrgan meats -- _tBrains -- _tLiver, Kidneys etc. -- _tPoultry and Game -- _tFish -- _tEntrees -- _tCold -- _tHot -- _tEssentials -- _tSauces etc. -- _tDumplings, Potatoes, Rice etc. (Beilagen) -- _tVegetables -- _tSalads -- _tSoups -- _tPlain Dishes mainly without Meat -- _tDesserts: -- _tWarm -- _tCold -- _tSmall Pastries and Cakes -- _tGateaux -- _tCocktail Titbits and open Sandwiches -- _tA few tasty methods for using up leftovers -- _tTypical Austrian Menus -- _tA Guide to Austrian Wines -- _tIndex. |
546 | _aIndexes in English and German. | ||
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aCooking, Austrian _9316051 |
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907 |
_a.b10740089 _b11-07-17 _c27-10-15 |
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998 |
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942 | _cB | ||
999 |
_c1140284 _d1140284 |