| Record ID | marc_loc_2016/BooksAll.2016.part32.utf8:191571945:1063 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part32.utf8:191571945:1063?format=raw |
LEADER: 01063cam a22002897a 4500
001 2005282663
003 DLC
005 20100818082633.0
008 051026s2004 fr a e 001 0 eng d
010 $a 2005282663
020 $a2848440007
035 $a(OCoLC)ocm58558479
040 $aCCS$cCCS$dBAKER$dDLC
042 $alccopycat
050 00 $aTX349$b.D797 2004
082 00 $a641.503$222
100 1 $aDucasse, Alain.
245 10 $aGrand livre de cuisine.$pAlain Ducasse's culinary encyclopedia /$cJean-François Piège [et al. ; translation by Paul Evensen]
246 3 $aAlain Ducasse's culinary encyclopedia
260 $aIssy-les-Moulineaux, France :$bLEC Édition ;$aNew York :$bDistributed in 2005 in North America, the United Kingdom, Australia, and New Zealand by Stewart, Tabori & Chang,$cc2004.
300 $a1079 p. :$bcol. ill. ;$c31 cm.
500 $aIncludes indexes.
650 0 $aCooking$vEncyclopedias.
650 0 $aGastronomy$vEncyclopedias.
650 0 $aCooking, French.
700 1 $aPiège, Jean-François.
700 1 $aEvensen, Paul.