| Record ID | marc_loc_2016/BooksAll.2016.part41.utf8:324616914:1752 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part41.utf8:324616914:1752?format=raw |
LEADER: 01752cam a22003497i 4500
001 2014453536
003 DLC
005 20150822094639.0
008 150407s2014 fr a 001 0 eng d
010 $a 2014453536
020 $a2841237265
020 $a9782841237265
035 $a(OCoLC)ocn898697818
040 $aCNEDM$beng$cCNEDM$erda$dYDXCP$dBTCTA$dBDX$dB@L$dCLE$dOCLCO$dUOK$dOCLCF$dDLC
042 $alccopycat
050 00 $aTX747$b.R586 2014
082 04 $a641.5$223
100 1 $aRipert, Eric,$eauthor.
245 10 $aMy best /$cEric Ripert.
264 1 $aIssy-les-Moulineaux [France] :$bAlain Ducasse Publishing,$c©2014.
300 $a102 pages :$billustrations (chiefly color) ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $aAlain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermé. These are among the world's most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse's famous vegetable "cookpot" and Hermé's ispahan to Ripert's bluefin tuna and Boulud's sea bass, each volume in My 10 Best offers a master's career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.
650 0 $aCooking (Fish)
650 0 $aCooking.
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
650 7 $aCooking (Fish)$2fast$0(OCoLC)fst01753100
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy1511/2014453536-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy1511/2014453536-d.html