| 000 | 00902cam a22002531 4500 | ||
|---|---|---|---|
| 001 | CB9C01AF0B5E4D669E0AF77874B611DB | ||
| 003 | OSt | ||
| 005 | 20240705132828.0 | ||
| 008 | 750707r19461928ilua 000 0 eng c | ||
| 010 | _aa 46002063 | ||
| 040 |
_aChicago. Univ. Libr. _cFO _dOCoLC _dDLC |
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| 050 | 0 |
_aTX 651 _bH3 1946 |
|
| 082 | 0 | _a641.5 | |
| 100 | 1 | _aHalliday, Evelyn Gertrude. | |
| 245 | 0 | 0 |
_aHows and whys of cooking, _cby Evelyn G. Halliday ... and Isabel T. Noble ... |
| 260 |
_aChicago, Ill., _bThe University of Chicago Press _c[1946] |
||
| 300 |
_axii, 328 p. incl. illus., tables. _bcol. front. _c22 cm. |
||
| 500 | _a"Published 1928 ... Third revised edition 1946." | ||
| 650 | 1 | 0 | _aCookery. |
| 700 | 1 |
_aNoble, Isabel Tilton, _ejoint author. |
|
| 942 |
_2lcc _cBK |
||
| 999 |
_c19911 _d19911 |
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