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m o d |
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220921s2021 ko r |||| u|eng | |
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|a 978635190328
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| 040 |
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|a DMLR
|e rda
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| 041 |
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|a eng
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| 090 |
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|a TX 641
|b L44 2021
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| 100 |
1 |
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|a Lee, O-Young
|e author
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| 245 |
1 |
0 |
|a K food
|b secrets of Korean flavors
|c Lee, O-Young.
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| 264 |
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1 |
|a Seoul, Korea
|b Kong and Park
|c 2021
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| 300 |
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|a 5 volumes
|b color illustrations
|c 23 cm
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 505 |
0 |
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|a Part 1: The special flavors of Korea. -- Part 2: Bland. Wrapping. Mixing. -- Part 3: Pickling. Fermenting. -- Part 4: Picking. Digging. Plucking. -- Part 5: Simmering. Boiling. Steaming.
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| 650 |
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|a Gastronomy
|x Korea
|x History.
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| 905 |
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|a FO
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| 852 |
1 |
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|a UPD
|b DMLR
|h TX 641
|i L44 2021
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| 942 |
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|a Book
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