| Record ID | marc_loc_2016/BooksAll.2016.part06.utf8:57712432:662 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part06.utf8:57712432:662?format=raw |
LEADER: 00662cam a22002051 4500
001 66022655
003 DLC
005 20100623081313.0
008 740927s1941 xx 000 0 eng
010 $a 66022655
035 $a(OCoLC)1023908
040 $aDLC$cOU$dDLC
042 $apremarc
050 00 $aTX719$b.E82 1941
100 1 $aEscoffier, A.$q(Auguste),$d1846-1935
245 10 $aEscoffier's basic elements of fine cookery, including sauces and garnishes.
260 $aNew York,$bCrescent Books$c[c1941]
300 $ax, 149 p.$bfront.$c21 cm.
500 $aTaken from the Escoffier Cook book, the American translation of Guide culinaire.
650 0 $aCooking, French