MARC Record from bcl_marc

LEADER: 02207nam 2200409Ia 4500
003 OCoLC
004 EED7481
005 19881227161247.0
007 hd afv|||baca
007 hd bfv|||baaa
007 cr bn |||a|bb|
008 830319s1654 enk ab 00| | eng d
035 $a(OCoLC)ocm09327592^
037 $aCL0037000045$bProQuest Information and Learning. 300 N. Zeeb Rd., Ann Arbor, MI 48106
040 $aUMI$cUMI$dm/c$dUMI$dWaOLN
041 1 $aeng$hfre
049 $aBXMY
090 $aZ2002$b.E275x reel 1334:no.43
099 $aZ2002$a.E275x$a1334:43.
100 1 $aLa Varenne, Fran©ʹois Pierre de,$d1618-1678.
245 14 $aThe French cook$h[microform] :$bprescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces either to procure appetite or to advance the power of digestion : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France /$cwritten in French by Monsieur De La Varenne ; and now Englished by I.D.G.
250 $aThe second edition carefully examined and compared with the originall and purged throughout from many mistakes and defects, and supplyed in diverse things left out in the former impression$bwith an addition of some choise receits of cookery lately grown in use amongst the nobility and gentry / by a prime artist of our owne nation.
260 $aLondon :$bPrinted for Charles Adams,$c1654.
300 $a[22], 297 [i.e. 287] p.
500 $aReproduction of original in the Bodleian Library.
510 4 $aWing$cL625.
530 $aAvailable electronically as part of Early English books online.
533 $aMicrofilm.$bAnn Arbor, Mich. :$cUniversity Microfilms International,$d1982.$e1 microfilm reel ; 35 mm.$f(Early English books, 1641-1700 ; 1334:43)$7s1982 miun a
650 0 $aCookery, French.
650 0 $aCookery$vEarly works to 1800.
700 0 $aI. D. G.
830 0 $aEarly English books, 1641-1700 ;$v1334:43.
856 4 $uhttp://proxy.bc.edu/login?url=http://wwwlib.umi.com/eebo/image/42762
852 00 $aMChB$bMICRO$cMFILM$hZ2002$i.E275x 1334:43.$91
852 0 $bINT$cONLIN$hZ2002$i.E275x
940 $aEEB
948 $aLTI 08/08/2000