LEADER 00000cim  2200000Ia 4500 
001    ocn793385145 
003    OCoLC 
005    20130222150229.0 
007    sd fungnnmmned 
008    120426t20122012ctunnnn        b  n eng d 
020    9781452608129:|c$39.99 
020    1452608121 
024 3  9781452608129|d53999 
035    (OCoLC)793385145 
035    (OCoLC)793385145 
040    TANCP|beng|cTANCP|dBDX|dDAD|dMEA|dTEF|dVP@|dGPI 
043    n-us--- 
049    GPIA 
050  4 TX649.C55|bM38 2012ab 
072  7 BIO|x025000|2bisacsh 
082 04 641.5092|aB|223 
100 1  McNamee, Thomas,|d1947- 
245 14 The man who changed the way we eat :|bCraig Claiborne and 
       the American food renaissance /|cThomas McNamee. 
250    Unabridged ; [retail edition]. 
264  1 [Old Saybrook, CT] :|bTantor Media,|c[2012] 
264  4 |c℗2012 
300    11 audio discs (13.00 hrs.) :|bdigital ;|c4 3/4 in. 
336    spoken word|bspw|2rdacontent 
337    audio|bs|2rdamedia 
338    audio disc|bsd|2rdacarrier 
500    Title from container. 
500    Compact discs. 
500    Duration: 13:00:00. 
500    GMD: sound recording. 
511 0  Read by Dick Hill. 
520    From his first day in 1957 as the food editor of the New 
       York Times, Craig Claiborne was going to take his readers 
       where they had never been before. Claiborne extolled the 
       pleasures of exotic cuisines from all around the world, 
       and with his inspiration, restaurants of every ethnicity 
       blossomed. So many things we take for granted now were 
       introduced to us by Craig Claiborne; creme-fraiche, 
       arugula, balsamic vinegar, the Cuisinart, chef's knives, 
       even the salad spinner. 
521    General adult. 
600 10 Claiborne, Craig. 
650  0 Food writers|zUnited States|vBiography. 
655  7 Audiobooks.|2lcgft 
700 1  Hill, Dick. 
710 2  Tantor Media. 
938    Tantor Media|bTANT|n9781452608129 
938    Brodart|bBROD|n102759642|c$39.99 
994    02|bGPI