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|
Leader |
LDR
|
|
nam8i 00 |
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Control # |
1
|
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2020023121 |
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Control # Id |
3
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DLC |
|
Date |
5
|
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20210127152926.0 |
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Fixed Data |
8
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200519s2021 wau 001 0 eng |
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LC Card |
10
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$a 2020023121 |
|
ISBN |
20
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$a9781632173331$q(hardcover) |
|
ISBN |
20
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$z9781632173348$q(ebook) |
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Obsolete |
39
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$a349529$cTLC |
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Cat. Source |
40
|
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$aDLC$beng$erda$cDLC |
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Geog. Area |
43
|
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$aa-cc--- |
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Authen. Ctr. |
42
|
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$apcc |
|
LC Call |
50
|
00 |
$aTX724.5.C5$bC57194 2021 |
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Dewey Class |
82
|
00 |
$a641.5/636$223 |
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ME:Pers Name |
100
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1 |
$aChou, Hsiao-Ching,$d1972-$eauthor. |
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Title |
245
|
10 |
$aVegetarian Chinese soul food :$bdeliciously doable ways to cook greens, tofu, and other plant-based ingredients /$cHsiao-Ching Chou ; photography by Clare Barboza. |
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Projectd Pub |
263
|
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$a2101 |
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Tag 264 |
264
|
1 |
$aSeattle :$bSasquatch Books,$c2021. |
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Phys Descrpt |
300
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$a257 pages :$bcolor illustrations ;$c24 cm |
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Tag 336 |
336
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$atext$btxt$2rdacontent |
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Tag 337 |
337
|
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$aunmediated$bn$2rdamedia |
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Tag 338 |
338
|
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$avolume$bnc$2rdacarrier |
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Note:General |
500
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$aIncludes index. |
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Abstract |
520
|
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$a"75 recipes for enjoying this cuisine without meat. This book is structured with chapters for stir-fries, soups and braises, rice and noodles, dim sum, tofu and eggs, and sides"--$cProvided by publisher. |
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Subj:Topical |
650
|
0 |
$aCooking, Chinese. |
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Subj:Topical |
650
|
0 |
$aVegetarian cooking. |
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Genre/Form |
655
|
7 |
$aCookbooks.$2lcgft |
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Tag 945 |
945
|
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$a0016221211$eT749791$mHardcover$sO$f2021ANF$v$b1$lSMANF$p27.00 |
|
Tag 949 |
949
|
|
$aSMANF$c641.5636$dCHO$g33390004883365$p27 |
