MARC record from Internet Archive

LEADER: 03623cam 2200781 a 4500
001 ocm32429076
003 OCoLC
005 20200806001113.0
008 950419s1995 miua b s001 0 eng
010 $a 95017396
040 $aDLC$beng$cDLC$dNLC$dNLGGC$dBTCTA$dYDXCP$dZWZ$dUKMGB$dOCLCF$dAFU$dEUW$dLFM$dOCLCQ$dXFF$dWSB$dOCLCQ$dMNA$dOCLCO$dXOH$dTFW$dOCLCO$dCPO$dOCLCO
015 $aC96-33043-7
015 $a960330437$2can
016 7 $a009243087$2Uk
016 $a(AMICUS)000014226037
016 $a960330437
020 $a0472106481$q(acid-free paper)
020 $a9780472106486$q(acid-free paper)
020 $a9780472088775$q(paperback)
020 $a0472088777$q(paperback)
035 $a(OCoLC)32429076
041 0 $aeng$afre
043 $ae-fr---
050 00 $aTX719$b.S3895 1995
055 01 $aTX719
082 00 $a641.5944/0902$220
084 $a49.25$2bcl
084 $acci1icc$2lacc
100 1 $aScully, D. Eleanor,$d1932-
245 10 $aEarly French cookery :$bsources, history, original recipes and modern adaptations /$cD. Eleanor Scully, Terence Scully ; with illuminations by J. David Scully.
260 $aAnn Arbor :$bUniversity of Michigan Press,$c©1995.
300 $axi, 377 pages :$billustrations ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
546 $aEnglish, with some recipes in English and French.
504 $aIncludes bibliographical references and index.
505 0 $a1. Early French Cookery. 2. The Manuscript Sources. 3. Medieval Foods and Cookery. 4. Beverages. 5. Kitchens. 6. The Hall and Banquets. 7. The Late-Medieval Cook. 8. Advice to the Newly Medieval Cook -- The Recipes. Ch. 1. Standard Preparations. Ch. 2. Appetizers. Ch. 3. Sops and Soups. Ch. 4. Sauces. Ch. 5. Meat Dishes. Ch. 6. Poultry Dishes. Ch. 7. Fish Dishes. Ch. 8. Egg Dishes. Ch. 9. Vegetables. Ch. 10. Desserts -- Menu Suggestions and Meals -- Appendix : A Day in the Life of Master Chiquart Amiczo, Chef to the Duke of Savoy (1416 A.D.).
650 0 $aCooking, French$xHistory.
650 0 $aFood habits$zFrance$xHistory.
650 0 $aCooking, Medieval.
650 7 $aCooking, French.$2fast$0(OCoLC)fst01753313
650 7 $aCooking, Medieval.$2fast$0(OCoLC)fst01753393
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
651 7 $aFrance.$2fast$0(OCoLC)fst01204289
650 17 $aKookkunst.$2gtt
650 7 $aCuisine française$xHistoire.$2ram
650 7 $aCuisine médiévale$zFrance.$2ram
650 7 $aHabitudes alimentaires$zFrance$xHistoire.$2ram
650 2 $aFeeding Behavior$xhistory.
650 2 $aCivilization$xhistory.
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
655 7 $aCookbooks.$2lcgft
700 1 $aScully, Terence,$d1935-
776 08 $iOnline version:$aScully, D. Eleanor, 1932-$tEarly French cookery.$dAnn Arbor : University of Michigan Press, ©1995$w(OCoLC)604077135
776 08 $iOnline version:$aScully, D. Eleanor, 1932-$tEarly French cookery.$dAnn Arbor : University of Michigan Press, ©1995$w(OCoLC)608416496
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/description/umich051/95017396.html
938 $aBaker and Taylor$bBTCP$n95017396
938 $aYBP Library Services$bYANK$n432051
029 1 $aAU@$b000011606184
029 1 $aNZ1$b1605192
029 1 $aYDXCP$b432051
029 1 $aZWZ$b046327584
029 1 $aNLC$b000014226037
029 1 $aUKMGB$b009243087
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 216 OTHER HOLDINGS