| Record ID | marc_loc_2016/BooksAll.2016.part28.utf8:65507352:575 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part28.utf8:65507352:575?format=raw |
LEADER: 00575cam a22001937a 4500
001 99183517
003 DLC
005 20070315081410.0
008 990312s1998 fr 000 0 fre
010 $a 99183517
020 $a2911361148
035 $a(FrPJT)JTL00024517
040 $aDLC$cDLC
050 00 $aMLCM 2006/05791 (T)
100 1 $aBuren, Raymond,$d1932-
245 13 $aLe boudin :$brécits et recettes de la cuisine du sang /$cRaymond Buren ; préface de Raymond Dumay.
260 $aParis :$bJean-Paul Rocher,$c1998.
300 $a62 p. ;$c23 cm.
653 $aEthno-Gastronomy.