| Record ID | ia:artofcuisinekafkatoul |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/artofcuisinekafkatoul/artofcuisinekafkatoul_marc.xml |
| Download MARC binary | https://www.archive.org/download/artofcuisinekafkatoul/artofcuisinekafkatoul_meta.mrc |
LEADER: 01404cam 2200325I 4500
001 ocm01320340
003 OCoLC
005 20100520180401.0
008 750509s1966 nyua 000 0 eng
010 $a 66015061
040 $aDLC$cDZM$dIUL$dOCLCQ$dOCLCG$dWY@
035 $a(OCoLC)1320340
050 00 $aTX719$b.T6613
082 $a641.5944
100 1 $aToulouse-Lautrec, Henri de,$d1864-1901.
245 14 $aThe art of cuisine$c[by] Henri Toulouse-Lautrec [and] Maurice Joyant. Introd. by M.G. Dortu and Ph. Huisman. Translated by Margery Weiner. Culinary notes and annotation by Barbara Kafka.
250 $a[1st ed.].
260 $aNew York,$bHolt, Rinehart and Winston$c[1966]
300 $a164 p.$billus. (part col.)$c25 cm.
650 0 $aCookery, French.
700 1 $aJoyant, Maurice.
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029 1 $aAU@$b000001487473
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948 $hNO HOLDINGS IN PMR - 231 OTHER HOLDINGS