| Record ID | ia:leprincipaldelac00plum |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/leprincipaldelac00plum/leprincipaldelac00plum_marc.xml |
| Download MARC binary | https://www.archive.org/download/leprincipaldelac00plum/leprincipaldelac00plum_meta.mrc |
LEADER: 01379nam 22002651a 4500
001 2864401
005 20070725054100.0
008 980402s1843 fr acf 000 0 fre d
035 $aocm38888377
035 $a(OCoLC)38888377
040 $aIUL$cIUL$dUtOrBLW
043 $ae-fr---
099 $a8009.302.4
100 1 $aPlumerey.
245 13 $aLe principal de la cuisine de Paris :$btraité des entrées chaudes, des rots en gras et en maigre, des entrements de légumes, entrements sucrés et autres /$cpar Plumerey ...
260 $aParis :$bAu Dépot ... Dentu ... Tresse ... J. Renouard ...Mansut ...Maison ... Amyot ...,$c1843.
300 $a2 v. (xi, [1], 425, [3] p. [4] leaves of plates; [5], xiv-xxxv, [1], 539, [1] p., [4] leaves of plates :$bill., ports. ;$c22 cm.
500 $aContinuation, forming v. iv and v of Carême's L'art de la cuisine française, cf. Cagle.
500 $aVol. 5 has the title, L'art de la cuisine française ...
510 4 $aCagle, W.R. Matter of taste,$cno. 394
650 0 $aCookery, French.
655 7 $aBinders' instructions (Binding)$2rbbin.
700 1 $aCarême, M. A.$q(Marie Antonin),$d1784-1833.$tArt de la cuisine française.
949 $aBPL1ST$bBANF$h8009.302.4$zBates Hall Catalog Conversion (FY2007). Backstage Library Works.
949 $aBPL1ST$bBANF$h8009.302.5$zBates Hall Catalog Conversion (FY2007). Backstage Library Works.