000			01621cam a2200385 i 4500
005			20221101184042.0
008			020215s2002 nyu 001 0 eng d
010			_a 2002023033
011			_aBIB MATCHES WORLDCAT
020			_a074322681X
020			_a9780743226813
035			_a(ATU)b10820012
035			_a(DLC) 2002023033
035			_a(OCoLC)49226083
040			_aDLC _beng _erda _dATU
042			_apcc
050	0	0	_aTX690 _b.G78 2002
082	0	0	_a641.71 _221
100	1		_aGrunes, Barbara. _91046826
245	1	0	_aRoasting / _crecipes and text, Barbara Grunes ; general editor, Chuck Williams ; photographs, Noel Barnhurst.
264		1	_aNew York : _bSimon & Schuster Source, _c2002.
300			_a119 pages : _bcolour illustrations ; _c24 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aWilliams-Sonoma
520			_a"From a succulent roast chicken or juicy rack of lamb to autumn vegetables roasted until sweetly tender, the time-honored technique of cooking food in the steady heat of the oven brings out the best in meat, poultry, and fish as well as fruits and vegetables."--Publisher description.
588			_aMachine converted from AACR2 source record.
650		0	_aRoasting (Cooking) _9323456
830		0	_aWilliams-Sonoma collection (New York, N.Y.). _91046827
907			_a.b10820012 _b26-03-18 _c27-10-15
942			_cB
945			_a641.71 GRU _g1 _iA413443B _j0 _lcmain _o- _p$25.60 _q- _r- _s- _t0 _u5 _v4 _w0 _x1 _y.i11980059 _z29-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1145580 _d1145580