| Record ID | harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:446876641:1150 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:446876641:1150?format=raw |
LEADER: 01150cam a2200301Ia 4500
001 013394851-X
005 20130610133912.0
008 750509s1966 nyuaf 001 0 eng
010 $a 66015061
035 0 $aocm01320340
040 $aDLC$cDZM$dIUL$dOCLCQ$dOCLCG$dWY@$dOCLCQ$dSLR
041 1 $aeng$hfre
050 00 $aTX719$b.T6613
082 $a641.5944
100 1 $aToulouse-Lautrec, Henri de,$d1864-1901.
240 10 $aCuisine de monsieur Momo.$lEnglish
245 14 $aThe art of cuisine /$c[by] Henri Toulouse-Lautrec [and] Maurice Joyant ; introduction by M.G. Dortu and Ph. Huisman ; translated by Margery Weiner ; culinary notes and annotation by Barbara Kafka.
250 $a1st ed.
260 $aNew York :$bHolt, Rinehart and Winston,$cc1966.
300 $a164 p., [32] leaves of plates :$bill. (some col.) ;$c25 cm.
500 $aTranslation of: L'art de la cuisine. Lausanne : Edita, 1966. First ed. published in 1930 under title: La cuisine de monsieur Momo.
650 0 $aCooking, French.
655 0 $aMenus.
655 7 $aCookbooks.$2lcgft
700 1 $aJoyant, Maurice.
988 $a20121024
049 $aSLRR
906 $0DLC