| Record ID | marc_loc_2016/BooksAll.2016.part09.utf8:172926982:658 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part09.utf8:172926982:658?format=raw |
LEADER: 00658cam a2200205 i 4500
001 76009733
003 DLC
005 20100824083440.0
008 760820s1976 nyuaf 001 0 eng
010 $a 76009733
020 $a0812906101
040 $aDLC$cDLC$dDLC
050 00 $aTX651$b.P4 1976
082 00 $a641.5
100 1 $aPépin, Jacques.
245 13 $aLa technique :$bthe fundamental techniques of cooking : an illustrated guide /$cJacques Pépin ; photographs by Léon Perer.
260 $aNew York :$bQuadrangle/New York Times Book Co.,$cc1976.
300 $a470 p., [4] leaves of plates :$bill. ;$c30 cm.
500 $aIncludes index.
650 0 $aCooking.