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MLA
STREHL, DAN, editor. “INTRODUCTION: The Art of Cooking.” Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California, by VICTOR VALLE and ENCARNACIÓN PINEDO, 1st ed., University of California Press, Berkeley; Los Angeles; London, 2003, pp. 47–54, www.jstor.org/stable/10.1525/j.ctt7zw4fs.9. Accessed 17 Apr. 2021.
APA
VALLE, V., & PINEDO, E. (2003). INTRODUCTION: The Art of Cooking. In STREHL D. (Ed.), Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California (pp. 47-54). Berkeley; Los Angeles; London: University of California Press. Retrieved April 17, 2021, from http://www.jstor.org/stable/10.1525/j.ctt7zw4fs.9
CHICAGO
"INTRODUCTION: The Art of Cooking." In Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California, edited by STREHL DAN, by VALLE VICTOR and PINEDO ENCARNACIÓN, 47-54. Berkeley; Los Angeles; London: University of California Press, 2003. Accessed April 17, 2021. http://www.jstor.org/stable/10.1525/j.ctt7zw4fs.9.

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