| Record ID | harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:858306362:766 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:858306362:766?format=raw |
LEADER: 00766cam a2200265 a 4500
001 011968069-6
005 20101021170634.0
008 801204s1981 nyua 000 0 eng
010 $a 80051378
020 $a0312178344 :$c$15.95
020 $a9780312178345
035 0 $aocm07173462
040 $aDLC$cDLC$dBAKER$dBTCTA$dCFI
043 $ae-fr---
050 04 $aTX719$b.A54 1981
082 0 $a641.5944$219
100 1 $aAncelet, Danielle.
245 10 $aCuisine of France /$cDanielle Ancelet ; preface by Roland Magne.
260 $aNew York :$bSt. Martin's Press,$c[1981]
300 $aca. 200 p. :$bcol. ill. ;$c28 cm.
650 0 $aCooking, French.
710 2 $aSontheimer Foundation,$eformer owner.$5sch
988 $a20090511
049 $aSLRR
906 $0DLC