| Record ID | marc_loc_updates/v36.i48.records.utf8:2986420:1120 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i48.records.utf8:2986420:1120?format=raw |
LEADER: 01120cam a2200325 a 4500
001 2007050920
003 DLC
005 20081126101356.0
008 071213s2008 caua b s001 0 eng
010 $a 2007050920
015 $aGBA893591$2bnb
016 7 $a014680074$2Uk
020 $a9780520252950 (cloth : alk. paper)
020 $a0520252950 (cloth : alk. paper)
035 $a(OCoLC)ocn183926599
035 $a(OCoLC)183926599
040 $aDLC$cDLC$dBAKER$dBTCTA$dOCLCG$dYDXCP$dUKM$dC#P$dBWX$dDLC
041 1 $aeng$hfre
050 00 $aTX631$b.T5513 2008
082 00 $a641/.013$222
100 1 $aThis, Hervé.
240 10 $aCuisine.$lEnglish
245 10 $aCooking :$bthe quintessential art /$cHervé This and Pierre Gagnaire ; translated by M.B. DeBevoise.
260 $aBerkeley :$bUniversity of California Press,$cc2008.
300 $a355 p. :$bill. ;$c21 cm.
440 0 $aCalifornia studies in food and culture ;$v23
500 $aTranslated from the French.
504 $aIncludes bibliographical references (p. 327-335) and index.
650 0 $aGastronomy$xHistory.
700 1 $aGagnaire, Pierre,$d1950-