| Record ID | harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:114316852:1917 |
| Source | harvard_bibliographic_metadata |
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LEADER: 01917nam a22004337a 4500
001 013099864-8
005 20111031103345.0
008 110726s2009 nyua 000 0 eng
010 $a 2011283366
015 $aGBA969233$2bnb
016 7 $a015326537$2Uk
020 $a9780714848044 (hbk.)
020 $a0714848042 (hbk.)
020 $a9780714857367
020 $a071485736X
035 0 $aocn319497644
040 $aUKM$cUKM$dBTCTA$dBWX$dMLY$dZPX$dGO3$dYDXCP$dKKS$dVLB$dCPL$dOCLCA$dDLC
041 1 $aeng$hfre
042 $alccopycat
043 $ae-fr---
050 00 $aTX719$b.M34813 2009
082 04 $a641.5944$222
100 1 $aMathiot, Ginette,$d1907-
240 00 $aJe sais cuisiner$lEnglish
245 10 $aI know how to cook /$cGinette Mathiot ; [translated by Imogen Forster ; illustrated by Blexbolex ; photographs by Andy Sewell].
250 $aUS ed.
260 $aNew York :$bPhaidon,$c2009.
300 $a975 p. :$bcol. ill. ;$c28 cm.
546 $aIn English, translated from the French.
500 $aRev ed. of: Je sais cuisiner.
500 $a"The bible of home cooking; best-selling cookbook in France for three generations; over 1,400 recipes revised & updated for the modern kitchen; first time in English"--Plate on jacket.
505 0 $aIntroduction -- Ginette's cooking fundamentals -- Glossary -- Recipes -- Sauces & Basic Recipes -- Hors D'oeuvre -- Milk, Eggs & Cheese -- Soup -- Fish -- Meat -- Poultry -- Game -- Vegetables & Salads -- Legumes, Rice & Pasta -- Fruit -- Milk & Egg Desserts -- Ice Creams -- Cakes & Pastries -- Candies, Preserves & Drinks -- Menus by celebrated chefs -- Ginette's kitchen advice -- List of recipes -- Index
500 $aIncludes index.
650 0 $aCooking, French.
700 1 $aForster, Imogen.
700 1 $aSewell, Andy.
700 1 $aMathiot, Ginette,$d1907-$tJe sais cuisiner.$lEnglish.
988 $a20120215
906 $0OCLC