The food of Spain
(Book)
Author:
Contributors:
Published:
New York : Ecco, [2011].
Format:
Book
Edition:
1st ed.
ISBN:
9780061969621, 0061969621
Physical Desc:
609 pages : color illustrations, color map ; 27 cm
Status:
Pine River Adult Non-Fiction
COOKING / International
Description
Presents hundreds of recipes from the different regions of Spain, and provides a guide to the peoples and cultures that develop the different cuisines.
Copies
Location
Call Number
Status
Last Check-In
Pine River Adult Non-Fiction
COOKING / International
On Shelf
Apr 10, 2023
Location
Call Number
Status
Last Check-In
Bemis Lower Level
641.5946 RODEN,CL
Due May 14, 2024
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Subjects
LC Subjects
Other Subjects
More Details
Language:
English
Notes
Bibliography
Includes bibliographical references (pages 591-592) and index.
Description
Presents hundreds of recipes from the different regions of Spain, and provides a guide to the peoples and cultures that develop the different cuisines.
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Citations
APA Citation (style guide)
Roden, C., & Lowe, J. (2011). The food of Spain. New York, Ecco.
Chicago / Turabian - Author Date Citation (style guide)Roden, Claudia and Jason. Lowe. 2011. The Food of Spain. New York, Ecco.
Chicago / Turabian - Humanities Citation (style guide)Roden, Claudia and Jason. Lowe, The Food of Spain. New York, Ecco, 2011.
MLA Citation (style guide)Roden, Claudia. and Jason Lowe. The Food of Spain. New York, Ecco, 2011.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
d170d0ff-1c42-8109-b630-0150b55130a8
Record Information
| Last Sierra Extract Time | Apr 23, 2024 12:37:56 PM |
|---|---|
| Last File Modification Time | Apr 23, 2024 12:38:16 PM |
| Last Grouped Work Modification Time | Apr 23, 2024 12:38:04 PM |
MARC Record
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| 245 | 1 | 4 | |a The food of Spain /|c Claudia Roden ; photographs by Jason Lowe. |
| 250 | |a 1st ed. | ||
| 264 | 1 | |a New York :|b Ecco,|c [2011] | |
| 264 | 4 | |c ©2011 | |
| 300 | |a 609 pages :|b color illustrations, color map ;|c 27 cm | ||
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| 504 | |a Includes bibliographical references (pages 591-592) and index. | ||
| 505 | 0 | |a Historical influences -- The regions -- The recipes. | |
| 520 | |a Presents hundreds of recipes from the different regions of Spain, and provides a guide to the peoples and cultures that develop the different cuisines. | ||
| 650 | 0 | |a Cooking, Spanish.|0 https://id.loc.gov/authorities/subjects/sh85031908 | |
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