Normal view MARC view ISBD view

Foods of the Greek Islands: Cooking and culture at the crossroads of the Mediterranean

Kremezi, Aglaia

Foods of the Greek Islands: Cooking and culture at the crossroads of the Mediterranean - New York Hovghton Mifflin 2000 - 298 p.

Dewey Class. No.: 641.59495 K881F

Place hold
Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)