| 000 | 01566cam a2200409 i 4500 | ||
|---|---|---|---|
| 005 | 20221101184132.0 | ||
| 008 | 040217s2002 nyua 001 0 eng d | ||
| 010 | _a 2001021451 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 | _a0609604961 | ||
| 020 | _a9780609604960 | ||
| 035 | _a(ATU)b10821685 | ||
| 035 | _a(DLC) 2001021451 | ||
| 035 | _a(OCoLC)46419979 | ||
| 040 |
_aDLC _beng _erda _dATU |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX759.5.C48 _bM39 2002 |
| 082 | 0 | 0 |
_a641.673 _221 |
| 100 | 1 |
_aMcCalman, Max, _eauthor. _91046914 |
|
| 245 | 1 | 4 |
_aThe cheese plate / _cMax McCalman and David Gibbons. |
| 264 | 1 |
_aNew York : _bClarkson Potter, _c[2002] |
|
| 264 | 4 | _c©2002 | |
| 300 |
_avii, 232 pages : _bcolour illustrations ; _c27 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 500 | _aIncludes index. | ||
| 520 | _aDescribes the unique characteristics and tastes of diverse handcrafted cheeses, explaining how to select the best cheeses, what foods to serve with each, and how to create stand-alone cheese courses and special wine-and-cheese pairings. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aCooking (Cheese) _9316112 |
|
| 650 | 0 |
_aCheese _9315170 |
|
| 700 | 1 |
_aGibbons, David, _d1957- _eauthor. _9413499 |
|
| 907 |
_a.b10821685 _b27-07-21 _c27-10-15 |
||
| 942 | _cB | ||
| 945 |
_a641.673 MCC _g1 _iA418197B _j0 _lcmain _o- _p$46.90 _q- _r- _s- _t0 _u10 _v0 _w0 _x1 _y.i11987108 _z29-10-15 |
||
| 998 |
_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h4 |
||
| 999 |
_c1145717 _d1145717 |
||