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008			080211s2006 njua 001 0 eng d
010			_a 2004058733
011			_aBIB MATCHES WORLDCAT
020			_a0131138715
020			_a9780131138711
035			_a(ATU)b11286891
035			_a(OCoLC)61446941
040			_aDLC _beng _erda _cDLC _dYDX _dIBI _dBAKER _dIG# _dTTU _dAGL _dYDXCP _dATU
042			_apcc
050	0	0	_aTX820 _b.M57 2005
082	0	0	_a641.57 _222
100	1		_aMolt, Mary, _eauthor. _91065235
245	1	0	_aFood for fifty / _cMary Molt.
246	3		_aFood for 50
250			_aTwelfth edition.
264		1	_aUpper Saddle River, NJ : _bPearson Prentice Hall, _c[2006]
264		4	_c©2006
300			_axix, 922 pages : _billustrations ; _c29 cm + _e1 volume (1) + 1 computer disc (12 cm)
336			_atext _btxt _2rdacontent
336			_atext _btxt _2rdacontent _3Accompanying material
336			_acomputer dataset _bcod _2rdacontent _3Accompanying material
337			_aunmediated _bn _2rdamedia
337			_aunmediated _bn _2rdamedia _3Accompanying material
337			_acomputer _bc _2rdamedia _3Accompanying material
338			_avolume _bnc _2rdacarrier
338			_acomputer disc _bcd _2rdacarrier _3Accompanying material
500			_aIncludes index.
500			_aAccompanied by: 1 volume ; 1 computer disc (CD-ROM)
505	0	0	_gPt. 1. _tFood Preparation Information -- _gPt. 2. _tRecipes -- _gPt. 3. _tPlanning the Menu and Special Events -- _gApp. A. _tSuggested Menu Items -- _gApp. B. _tUse of Herbs and Spices in Cooking -- _gApp. C. _tPotentially Hazardous Foods -- _tGlossary of Menu and Cooking Terms -- _tIndex -- _tAbout the Author.
538			_aSystem requirements: Windows 95 or higher.
588			_aMachine converted from AACR2 source record.
650		0	_aQuantity cooking _9323051
650		0	_aMenus _9320761
907			_a.b11286891 _b04-08-21 _c27-10-15
942			_cB
945			_a641.57 MOL _g1 _iA400863B _j0 _lcmain _o- _p$113.78 _q- _r- _s- _t0 _u0 _v0 _w0 _x0 _y.i12672518 _z29-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnju _h0
999			_c1180429 _d1180429