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- 89103271 alternative "American meat cooking.".
- 89103271 contributor B5909749.
- 89103271 contributor B5909750.
- 89103271 created "1893, c1884.".
- 89103271 date "1893".
- 89103271 date "1893, c1884.".
- 89103271 dateCopyrighted "1893, c1884.".
- 89103271 description "Bitting, K.G. Gastronomic bib., p. 494".
- 89103271 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.".
- 89103271 extent "iv, 230-397, [22], iii p. ;".
- 89103271 isPartOf "The Oven and range series ; v. 2".
- 89103271 isPartOf "Whitehead, Jessup. Oven and range series ; v. 2.".
- 89103271 isReferencedBy "Bitting, K.G. Gastronomic bib., p. 494".
- 89103271 issued "1893".
- 89103271 issued "1893, c1884.".
- 89103271 language "eng".
- 89103271 publisher "Chicago : J. Whitehead & Co.,".
- 89103271 subject "641.6/6 20".
- 89103271 subject "Cooking (Meat)".
- 89103271 subject "Cooking (Seafood)".
- 89103271 subject "Quantity cooking.".
- 89103271 subject "TX749 .W58 1893".
- 89103271 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.".
- 89103271 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.".
- 89103271 type "text".