| Record ID | ia:lessoupersdelaco04meno |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/lessoupersdelaco04meno/lessoupersdelaco04meno_marc.xml |
| Download MARC binary | https://www.archive.org/download/lessoupersdelaco04meno/lessoupersdelaco04meno_meta.mrc |
LEADER: 01697cam a2200433Ii 4500
001 9933904106801551
005 20190820143213.0
008 850131s1755 fr 000 0 fre
010 $a 47037166
035 $a(OCoLC)11726599
035 $a(OCoLC)ocm11726599
035 $92019-B565
040 $aDLC/ICU$beng$erda$edcrmb$cCGU$dDLC$dOCLCF$dOCLCO$dOCLCA$dJPG
049 $aJPGA
050 00 $aTX707$b.M395 1755
100 1 $aMenon,$dactive 18th century$eauthor.
245 14 $aLes soupers de la cour, ou, L'art de travailler toutes sortes d'alimens :$bpour servir les meilleures tables, suivant les quatre saisons.
246 30 $aSoupers de la cour
246 30 $aArt de travailler toutes sortes d'alimens
264 1 $aParis :$bChez Guillyn, libraire, Quai des Augustins, au Lys d'Or,$cMDCCLV [1755]
300 $a4 volumes ;$c17 cm (12mo)
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aName of author from Bitting.
510 4 $aBitting, K.G. Gastronomic bib.,$cpage 321
590 $aGift of Anne Willan and Mark Cherniavsky.
590 $aBinding: mottled calf; spine gilt; edges stained red; Anne Willan's bookplate on front pastedowns.
590 $aInk signature on page v of vol. 1.
650 0 $aCooking, French$vEarly works to 1800.
650 7 $aCooking, French.$2fast$0(OCoLC)fst01753313
655 7 $aEarly works.$2fast$0(OCoLC)fst01411636
700 1 $aGuillyn, Pierre,$d1715?-1781,$ebookseller.
752 $aFrance$dParis.
911 $aAnne Willan and Mark Cherniavsky Gastronomy Collection
921 $dsc$e20190820
935 $ac
936 $c!blm
994 $aC0$bJPG