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| LEADER |
00000nam a2200000Ia 4500 |
| 001 |
in00002881091 |
| 003 |
OCoLC |
| 005 |
20220616165134.0 |
| 008 |
841130s1935 lau 000 0 eng d |
| 035 |
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|a (OCoLC)11436780
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| 040 |
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|a LDL
|c LDL
|d EEM
|d UtOrBLW
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| 049 |
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|a EEMJ
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| 090 |
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|a TX715
|b .S4267 1935
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| 100 |
1 |
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|a Scott, Natalie,
|d 1890-1957.
|0 http://id.loc.gov/authorities/names/n80128666
|
| 245 |
1 |
0 |
|a Gourmet's guide to New Orleans /
|c by Natalie Scott, Caroline Merrick Jones.
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| 260 |
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|a New Orleans :
|b Scott & Jones,
|c 1935.
|
| 300 |
|
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|a 104 pages ;
|c 24 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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| 500 |
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|a 2nd edition.
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| 500 |
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|a "Founded originally on French cuisine, it was pepped up, so to speak, by the Spanish; given body and strengh by the New England Influence, a bit of warmth by the hot breads of Virginia, and finally glorified by the touch of the old negro mammies who boasted that they had only to pass their hands over a pot to give it a flavor that would make your mouth water". from page 4.
|
| 650 |
|
0 |
|a Cooking, American
|z Louisiana.
|0 http://id.loc.gov/authorities/subjects/sh85031773
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| 650 |
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0 |
|a Cooking, Creole.
|0 http://id.loc.gov/authorities/subjects/sh85031808
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| 700 |
1 |
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|a Jones, Caroline Merrick.
|0 http://id.loc.gov/authorities/names/no2017166285
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| 907 |
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|b 211203
|c 040301
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|b EEM
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|i d172f75f-888f-5125-a5eb-ac2c78fa8bdc
|s 89c66952-60b8-5f45-9301-c10cc8d81084
|t 0
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| 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 TX715 .S4267 1935
|h Library of Congress classification
|i Printed Material
|n 1
|
