| 000 | 01132nam a2200325u 4500 | ||
|---|---|---|---|
| 001 | 796756055 | ||
| 003 | OCoLC | ||
| 005 | 20190501183434.0 | ||
| 007 | ta | ||
| 008 | 130529s2013 nyu b 001 0 eng | ||
| 010 | _a2012039705 | ||
| 020 |
_a9781594204210 _c27.95 |
||
| 040 |
_aDLC _beng _erda _cDLC _dBTCTA _dYDXCP _dBDX _dOCLCO |
||
| 042 | _apcc | ||
| 049 | _aOSUU | ||
| 050 | 0 | 0 |
_aTX652 _b.P646 2013 |
| 082 | 0 | 0 |
_a641.5 _223 |
| 100 | 1 | _aPollan, Michael. | |
| 245 | 1 | 0 |
_aCooked : _ba natural history of transformation _cMichael Pollan. |
| 264 | 1 |
_aNew York : _bThe Penguin Press, _c2013. |
|
| 300 |
_a468 pages ; _c25 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
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| 504 | _aIncludes bibliographical references (pages [447]-458) and index. | ||
| 520 | _aPollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. | ||
| 650 | 0 | _aCooking. | |
| 650 | 0 | _aCooks. | |
| 961 | w | l | _t12 |
| 999 |
_c8259 _d8259 |
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