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MARC Record from harvard_bibliographic_metadata

Record ID harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:680675103:1289
Source harvard_bibliographic_metadata
Download Link /show-records/harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:680675103:1289?format=raw

LEADER: 01289cam a22003617a 4500
001 013634707-X
005 20121025071946.0
008 120801s2011 fr a 001 0 eng d
010 $a 2012418408
015 $aGBB165927$2bnb
016 7 $a015817604$2Uk
020 $a9782080200815
020 $a208020081X
035 0 $aocn751807453
040 $aUKMGB$cUKMGB$dYDXCP$dORX$dCUV$dBDX$dDLC
041 1 $aeng$hfre
042 $alccopycat
050 00 $aTX767.C5$bE5313 2011
082 04 $a641.6374$222
130 0 $aEncyclopedie du chocolat.$lEnglish.
245 10 $aCooking with chocolate :$bessential recipes and techniques /$cedited by Frédéric Bau ; photographs by Clay McLachlan ; [translated from the French by Carmella Abramowitz-Moreau ; forewords by Frédéric Bau and Pierre Hermé].
250 $aEnglish-language ed.
260 $aParis :$bFlammarion,$cc2011.
300 $a415 p. :$bcol. ill. ;$c28 cm. +$e1 videodisc (DVD ; 4 3/4 in.)
500 $aIncludes index.
500 $aTranslated from the French.
500 $aDVD features live, concise demonstrations of fourteen essential techniques.
650 0 $aCooking (Chocolate)
655 7 $aCookbooks.$2lcgft
700 1 $aBau, Frédéric.
700 1 $aMcLachlan, Clay.
988 $a20130314
906 $0OCLC