| Record ID | marc_loc_2016/BooksAll.2016.part29.utf8:230459487:1608 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part29.utf8:230459487:1608?format=raw |
LEADER: 01608cam a2200325 a 4500
001 2002265456
003 DLC
005 20100624085425.0
008 020123s2001 enka bd 001 0 eng d
010 $a 2002265456
020 $a1586632965
035 $a(OCoLC)ocm48522285
040 $aHCO$cHCO$dDLC
042 $alccopycat
043 $ae-it---
050 00 $aTX723$b.D39 2001
082 00 $a641.5945$221
100 1 $aDel Conte, Anna.
245 10 $aGastronomy of Italy /$c[Anna Del Conte ; foreword by the President of the Accademia della Cucina Italiana].
246 30 $aItaly
260 $a[London] :$bFriedman/Fairman ;$aNew York, NY :$bDistributed by Sterling Pub. Co.,$c2001.
300 $a416 p. :$bcol. ill. ;$c29 cm.
500 $aAuthor from Jacket.
500 $a"First published in Great Britain in 2001 by Pavilion Books Limited"--t.p. verso.
504 $aIncludes bibliographical references (p. 406-408) and indexes.
505 0 $aForeword / by Count Capnist, President of the Accademia della Cucina Italiana -- Introduction -- Development of Italian gastronomy -- Regions of Italy -- Recipes. Antipasti ; Soups ; Pasta ; Rice, polenta, and gnocchi ; Fish and seafood ; Poultry and game ; Meat dishes ; Vegetable dishes ; Desserts, cakes and cookies ; Sauces ; Breads and pizzas -- The A to Z of ingredients -- Terms and techniques -- Italy, land of vines / Bruno Roncarati -- Wine index.
650 0 $aCooking, Italian.
650 0 $aCooking, Italian$vDictionaries.
650 0 $aGastronomy.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/ste021/2002265456.html