MARC record from Internet Archive

LEADER: 02065cam a22004337i 4500
001 2015472438
003 DLC
005 20150908161449.0
008 150901s2014 fr a e 001 0 eng
010 $a 2015472438
015 $aGBB481780$2bnb
016 7 $a016815535$2Uk
020 $a9782080201898 (hbk)
020 $a2080201891 (hbk)
035 $a(OCoLC)ocn895314961
040 $aAU@$beng$erda$cAU@$dOCLCO$dSINLB$dOCLCO$dYDXCP$dBTCTA$dBDX$dUKMGB$dOCLCF$dNZRPM$dDLC
041 1 $aeng$hfre
042 $alccopycat
043 $ae-it---
050 00 $aTX723$b.M318313 2014
082 04 $a641.5945$223
100 1 $aMangolini, Mia,$eauthor.
240 10 $aEncyclopédie de la gastronomie italienne.$lEnglish
245 10 $aItalian cooking :$bclassic recipes and techniques /$cMia Mangolini ; photographs by Francesca Mantovani ; foreword by Carlo Petrini, founder of Slow Food ; translated from the French by Julia Chalkley.
250 $aEnglish language edition.
264 1 $aParis :$bFlammarion ,$c[2014]
300 $a463 pages :$bcolor illustrations ;$c28 cm
336 $atext$2rdacontent
336 $astill image$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
500 $aIncludes index.
520 $aThis comprehensive tome on Italian cooking offers 250 step-by-step techniques, 120 regional recipes, and links to eight video tutorials to ensure success by the home chef. Italian cuisine is one of life's great pleasures and Italian Cooking offers the step-by-step kitchen techniques that are the secret to success. An overview of fundamental cooking methods offers expertise in preparing antipasti, pizza dough, fresh and dried pasta, risotto, polenta, sauces, seafood, and ice cream.--$cSource other than Library of Congress.
650 0 $aCooking, Italian.
655 7 $aCookbooks.$2lcgft
650 7 $aCooking, Italian.$2fast$0(OCoLC)fst01753356
655 7 $aEncyclopedias.$2fast$0(OCoLC)fst01423798
700 1 $aMantovani, Francesca,$ephotographer.
700 1 $aChalkley, Julia,$etranslator.