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The soul of a new cuisine : a discovery of the foods and flavors of Africa
(Book)
Author
Status
Adult Nonfiction - South Wing Main Floor
641.596 Sa499
1 available
641.596 Sa499
1 available
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Adult Nonfiction - South Wing Main Floor | 641.596 Sa499 | On Shelf |
More Details
Published
Hoboken, N.J. : Wiley, 2006.
Format
Book
Physical Desc
344 pages : illustrations
Language
English
ISBN
9780764569111 (alk. paper), 0764569112 (alk. paper), 9780764569111 : HRD, 0764569112 : HRD
Subjects
LC Subjects
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Citations
APA Citation, 7th Edition (style guide)
Samuelsson, M. (2006). The soul of a new cuisine: a discovery of the foods and flavors of Africa . Wiley.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Samuelsson, Marcus. 2006. The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. Hoboken, N.J.: Wiley.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Samuelsson, Marcus. The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa Hoboken, N.J.: Wiley, 2006.
Harvard Citation (style guide)Samuelsson, M. (2006). The soul of a new cuisine: a discovery of the foods and flavors of africa. Hoboken, N.J.: Wiley.
MLA Citation, 9th Edition (style guide)Samuelsson, Marcus. The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa Wiley, 2006.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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