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- catalog alternative "American cook".
- catalog alternative "American meat cooking".
- catalog contributor b7853472.
- catalog created "1901.".
- catalog date "1901".
- catalog date "1901.".
- catalog dateCopyrighted "1901.".
- catalog description "Bitting, K.G. Gastronomic bib., p. 494".
- catalog description "The hotel fish and oyster cook -- How to cut meats and roast, boil, and broil -- The hotel book of soups and entrees -- Creole cookery -- Cook's scrap book.".
- catalog extent "iv, 230-397, [22], iii p. ;".
- catalog hasFormat "Hotel meat cooking.".
- catalog isFormatOf "Hotel meat cooking.".
- catalog isPartOf "The oven and range series ; v. 2".
- catalog isPartOf "Whitehead, Jessup. Oven and range series ; v. 2.".
- catalog isReferencedBy "Bitting, K.G. Gastronomic bib., p. 494".
- catalog issued "1901".
- catalog issued "1901.".
- catalog language "eng".
- catalog publisher "Chicago : J. Whitehead & Co.,".
- catalog relation "Hotel meat cooking.".
- catalog subject "641.5 20".
- catalog subject "Cooking (Meat)".
- catalog subject "Cooking (Seafood)".
- catalog subject "Cooking, Creole.".
- catalog subject "Quantity cooking.".
- catalog subject "TX749 .W58 1901".
- catalog tableOfContents "The hotel fish and oyster cook -- How to cut meats and roast, boil, and broil -- The hotel book of soups and entrees -- Creole cookery -- Cook's scrap book.".
- catalog title "American cook".
- catalog title "American meat cooking".
- catalog title "Hotel meat cooking : comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare / by Jessup Whitehead.".
- catalog type "text".