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| LEADER |
00000nam a2200000 4500 |
| 001 |
in00000475953 |
| 005 |
20240508154751.7 |
| 008 |
750825 1941 nyu 000 0 eng c |
| 010 |
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|a 41025096
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| 035 |
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|a (OCoLC)1572052
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| 040 |
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|a University of Virginia
|c VA@
|d EEM
|d UtOrBLW
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| 049 |
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|a EEMJ
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| 050 |
0 |
0 |
|a TX651
|b .H5
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| 090 |
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|a TX651 .H5
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| 100 |
1 |
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|a Hibben, Sheila.
|
| 245 |
1 |
2 |
|a A kitchen manual /
|c [by] Sheila Hibben.
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| 250 |
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|a First edition.
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| 260 |
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|a New York :
|b Duell, Sloan and Pearce,
|c [©1941]
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| 300 |
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|a xv, 231 pages ;
|c 2l cm
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a unmediated
|b n
|2 rdamedia
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| 338 |
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|a volume
|b nc
|2 rdacarrier
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| 505 |
0 |
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|a Foreword -- Soup making -- Fish cookery -- Poultry and game -- An introduction to meat cookery -- Vegetables-farinaceous and green -- Sauces in particular, and seasonings in general -- Notes on combination of flavors and contrasting textures -- A guide to marketing -- A B C's of carving.
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| 599 |
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|a Recon6.
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| 650 |
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0 |
|a Cooking.
|0 http://id.loc.gov/authorities/subjects/sh2010008400
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| 650 |
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0 |
|a Cooking
|x Technique.
|
| 907 |
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|y .b14034360
|b 211112
|c 980609
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| 935 |
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|a ABU3337
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| 998 |
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|a sp
|b 980604
|c m
|d a
|e -
|f eng
|g xx
|h 2
|i 3
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| 999 |
f |
f |
|i acb3edd7-91ef-5658-a6e0-401d488605e1
|s eda68edf-d405-5a12-b0d0-c14232961270
|t 0
|
| 952 |
f |
f |
|p Non-Circulating
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Special Collections
|d MSU Special Collections - Rare Books
|t 0
|e TX651 .H5
|h Library of Congress classification
|i Printed Material
|n 1
|
