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00000cam a2200000 i 4500 |
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EBSCO_on1062395485 |
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OCoLC |
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20231017213018.0 |
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m o d |
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cr cnu|||unuuu |
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181112s2018 nyu o 001 0 eng d |
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|a N$T
|b eng
|e rda
|e pn
|c N$T
|d N$T
|d EBLCP
|d OCLCF
|d YDX
|d OCLCQ
|d UKAHL
|d OCLCQ
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|d OCLCQ
|d DLM
|d OCL
|d QGK
|d OCLCO
|d OCLCQ
|d OCLCO
|d OCLCQ
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|a 1065888057
|a 1243137857
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|a 9781536137972
|q (electronic bk.)
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|a 1536137979
|q (electronic bk.)
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|z 9780265765890
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1 |
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|a AU@
|b 000065126989
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|a (OCoLC)1062395485
|z (OCoLC)1065888057
|z (OCoLC)1243137857
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|a TX652
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|a CKB
|x 000000
|2 bisacsh
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0 |
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|a 641.5/52
|2 23
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|a UAMI
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100 |
1 |
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|a Senn, Charles Herman,
|d 1862-1934,
|e author.
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245 |
1 |
0 |
|a Senn's war time cooking guide /
|c Charles Herman Senn.
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264 |
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1 |
|a New York :
|b SNOVA,
|c [2018]
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300 |
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|a 1 online resource
|
336 |
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|a text
|b txt
|2 rdacontent
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337 |
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|a computer
|b c
|2 rdamedia
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338 |
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|a online resource
|b cr
|2 rdacarrier
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490 |
1 |
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|a Food science and technology
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490 |
1 |
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|a American political, economic and security issues
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500 |
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|a Includes index.
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588 |
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|a Online resource; title from PDF title page (EBSCO, viewed November 14, 2018).
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505 |
0 |
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|a Intro; Preface*; Chapter 1; War Time and Food Economy; Flesh-Forming Foods; Carbohydrate Foods; Chapter 2; Recipes for Soups; Bone Soup; Vegetable Soup (Nourishing); Fish Soup; Beef Soup; Pea Soup; Lentil Soup; Mutton Broth; Potato Soup; Macaroni Soup; French Rice Soup; Haricot Bean Soup; Winter Soup; Note; Cabbage Soup; Chapter 3; Fish Preparations; Boiled Fish; Fish Fried in Batter; Fried Herrings (Scotch Fashion); Fish Cakes; Steamed Fish Pudding; Baked Haddock; Skate or Roker with Burnt Butter; Cod Steak with Bacon; Curried Fish Fritters; Herrings, Stuffed.
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505 |
8 |
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|a Monks, Catfish, Gurnet and BreamConger Eel; Chapter 4; Meat Dishes; Roast or Baked Meat; Yorkshire Pudding; Boiled Mutton; Grilled or Broiled Meat; Meat Roasted in the Pot; Fried Chop or Steak; Note; Irish Stew; Stewed Ox Kidney; Stewed Beef and Savoury Balls; Savoury Balls; Stewed Rabbit; Steak Pudding; Sea Pie; Baked Pig's Fry (Poor Man's Goose); Note; Stuffed Heart; Stewed Tripe; Liver and Bacon; Cornish Pasties; Meat Patties; Steak Pie; Rabbit Pie; Meat Cakes; Curry of Cold Meat; Cottage Pie; Bacon and Beans; To Boil Rice for Curry; Chapter 5; Vegetables, etc.; To Boil a Cabbage.
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505 |
8 |
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|a To Boil PotatoesBaked Potatoes; Fried Potatoes; Stewed Potatoes; Potato Croquettes; Boiled Onions and Sauce; Mashed Turnips; Colcannon; Haricot Beans; Stewed Mushrooms; Lettuce Salad; Beetroot; Stuffed Vegetable Marrow; Peas Pudding; Baked Tomatoes; Stewed Celery; Potato Salad; Chapter 6; Breakfast and Supper Dishes; Porridge; To Make Breakfast Coffee; Toad-in-the-Hole; Potato and Cheese-Cakes; Potato Pie; Savoury Pudding; Poached Egg; Welsh Rare-Bit; Macaroni Cheese; Savoury Rice; Buttered Eggs; Cheese-Cake Mixture; Mincemeat; Chapter 7; Sweets, Puddings, etc.; Arrowroot Pudding; Note.
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8 |
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|a Fig PuddingTapioca or Rice Pudding; Cambridge Pudding; Semolina Pudding; Golden Pudding; Cabinet Pudding; Note; Macaroni Pudding; Lemon Pudding; Hasty Pudding; Christmas Pudding; Currant Fritters; Banana Fritters; Black-Cap Pudding; Plum Roly Pudding; Baked Roly Pudding; Fruit Pie; Bread-and-Butter Pudding; Cocoa Pudding; Marmalade Pudding; Marmalade Sauce; Baked Custard; Pancakes; Six-Cup Pudding; Baked Apple Dumplings; Banana Batter Pudding; Banana Custard Pudding; Banana Trifle; Banana Pudding (Hot); Baked Banana Pie; Baked Bananas; Stewed Bananas; Apple Charlotte; Coffee Mould.
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505 |
8 |
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|a Cornflour BlancmangeBanana Cream; Egg Jellies; Milk Jelly; Rice Mould; Batter for Toad -- in -- the -- Hole, Yorkshire Pudding, and for Pancakes; Yorkshire Pudding; Boiled Batter Pudding; Chapter 8; Cakes and Pastries; Milk Scones; St George's Cake; Plain Cake; Currant Cake; Rice Cakes or Buns; Seed Buns; Currant Buns; Gingerbread; Oatmeal Biscuits; Potato Scones; Victoria Sandwich; Queen Cakes; Shortbread; Sally Lunn; Hovis Scones; Hovis Currant Bread; Sponge-Cakes; Treacle Tart; Baking-Powder Bread; Chapter 9; Invalid Dishes; Beef Tea (Quickly Made); Note; Egg Flip (For Invalids).
|
590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
|
650 |
|
0 |
|a Low budget cooking.
|
650 |
|
0 |
|a Cooking, English.
|
650 |
|
6 |
|a Cuisine économique.
|
650 |
|
6 |
|a Cuisine anglaise.
|
650 |
|
7 |
|a COOKING
|x General.
|2 bisacsh
|
650 |
|
7 |
|a Cooking, English.
|2 fast
|0 (OCoLC)fst01754933
|
650 |
|
7 |
|a Low budget cooking.
|2 fast
|0 (OCoLC)fst01754057
|
655 |
|
7 |
|a cookbooks.
|2 aat
|
655 |
|
7 |
|a Cookbooks.
|2 fast
|0 (OCoLC)fst01752725
|
655 |
|
7 |
|a Cookbooks.
|2 lcgft
|
655 |
|
7 |
|a Livres de cuisine.
|2 rvmgf
|
776 |
0 |
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|z 0265765897
|
830 |
|
0 |
|a Food science and technology series (Nova Science Publishers)
|
830 |
|
0 |
|a American political, economic, and security issues series.
|
856 |
4 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1931437
|z Texto completo
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938 |
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|a Askews and Holts Library Services
|b ASKH
|n AH35903821
|
938 |
|
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|a ProQuest Ebook Central
|b EBLB
|n EBL5588431
|
938 |
|
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|a EBSCOhost
|b EBSC
|n 1931437
|
938 |
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|a YBP Library Services
|b YANK
|n 15836318
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