| Record ID | marc_columbia/Columbia-extract-20221130-028.mrc:90380823:1316 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-028.mrc:90380823:1316?format=raw |
LEADER: 01316cam a2200361 i 4500
001 13634500
005 20190122163411.0
008 761201s1976 nyua 001 0 eng
010 $a 76001447
020 $a0448124785
020 $a9780448124780
035 $a(OCoLC)ocm02565796
035 $a(OCoLC)2565796
035 $a(NNC)13634500
040 $aDLC$beng$cDLC$dOCLCO$dOCLCF$dOCLCQ$dYT6$dPAU$dOCLCQ
043 $ae-fr---
050 00 $aTX719$b.A86
082 00 $a641.5/944
100 1 $aAulicino, Armand.
245 14 $aThe new French cooking :$bminceur cuisine extraordinaire /$cArmand Aulicino.
260 $aNew York :$bGrosset & Dunlap,$c©1976.
300 $axiv, 293 pages :$billustrations ;$c26 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
500 $aRare Book copy: In original dust jacket.$5NNC
650 0 $aCooking, French.
650 7 $aCooking, French.$2fast$0(OCoLC)fst01753313
700 1 $aMiskin, Fran,$ebook designer.$5NNC
776 08 $iOnline version:$aAulicino, Armand.$tNew French cooking.$dNew York : Grosset & Dunlap, ©1976$w(OCoLC)693634059
856 42 $3Laurie Burrows Grad Collection Home Page$uhttp://hdl.library.upenn.edu/1017.12/1228988
852 80 $brbx$kAIGA$h1977$i11