000			01851cam a2200397 i 4500
005			20211103180605.0
008			040217s2000 nyu 001 0 eng d
010			_a 99035886
011			_aBIB MATCHES WORLDCAT
020			_a1558219447
020			_a9781558219441
035			_a(ATU)b10821351
035			_a(DLC) 99035886
035			_a(OCoLC)41674264
040			_aDLC _beng _erda _dATU
042			_apcc
050	0	0	_aTX754.O98 _bR43 2000
082	0	0	_a641.694 _221
100	1		_aReardon, Joan, _d1930- _eauthor. _9413496
245	1	0	_aOysters : _ba culinary celebration / _cJoan Reardon.
264		1	_aNew York : _bLyons Press, _c[2000]
264		4	_c©2000
300			_aix, 246 pages ; _c21 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0	0	_tTo Begin Again -- _tIntroduction -- _tAppetizers -- _tCold Appetizers -- _tHot Appetizers -- _tFinger Food -- _tCanapes -- _tSoups -- _tStocks -- _tSoups -- _tSalads & Vegetables -- _tSalads as Accompaniments -- _tSalads as Main Courses -- _tVegetables -- _tBreads & Pastries -- _tBreads -- _tPancakes, Waffles, Crepes -- _tPastries -- _tOyster Entrees -- _tFrench-Fry -- _tStir-Fry -- _tSaute -- _tBake -- _tBroil-Grill -- _tOysters &... Entrees -- _tPastificio -- _tRice Bowl -- _tFrom the Egg Basket -- _tChicken, Turkey, & a Repertoire of Stuffings -- _tBeef, Veal, Lamb, & Pork -- _tDown to the Sea -- _tOyster Glossary -- _tIndex.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking (Oysters) _9316148
650		0	_aOysters _9321808
907			_a.b10821351 _b11-07-17 _c27-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0
945			_a641.694 REA _g1 _iA417033B _j0 _lcmain _o- _p$46.28 _q- _r- _s- _t0 _u8 _v1 _w1 _x2 _y.i12007493 _z29-10-15
942			_cB
999			_c1145684 _d1145684