| Record ID | marc_loc_2016/BooksAll.2016.part01.utf8:9398654:767 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part01.utf8:9398654:767?format=raw |
LEADER: 00767cam a22002414a 4500
001 00023286
003 DLC
005 20100623080239.0
008 000203s2000 paua b 001 0 eng
010 $a 00023286
020 $a0812235533 (alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
043 $ae-fr---
050 00 $aTX719$b.T78 2000
082 00 $a641.5944/09$221
100 1 $aTrubek, Amy B.
245 10 $aHaute cuisine :$bhow the French invented the culinary profession /$cAmy B. Trubek.
260 $aPhiladelphia, Pa. :$bUniversity of Pennsylvania Press,$c2000.
300 $axi, 178 p. :$bill. ;$c25 cm.
504 $aIncludes bibliographical references (p. [163]-171) and index.
650 0 $aCooking, French$xHistory.
650 0 $aGastronomy$xHistory.