| Record ID | marc_loc_updates/v37.i43.records.utf8:30091857:1166 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v37.i43.records.utf8:30091857:1166?format=raw |
LEADER: 01166cam a2200337 a 4500
001 2007024812
003 DLC
005 20091026201140.0
008 070613s2007 nyua 001 0deng
010 $a 2007024812
015 $aGBA769188$2bnb
016 7 $a013829415$2Uk
020 $a158479657X
020 $a9781584796572
035 $a(OCoLC)ocn145937085
040 $aDLC$cDLC$dIG#$dBAKER$dUKM$dBTCTA$dOCLCG$dVP@$dDLC
041 1 $aeng$hfre
043 $ae-fr---
050 00 $aTX719$b.G175 2007
082 00 $a641.5944$222
100 1 $aGagnaire, Pierre,$d1950-
245 10 $aPierre Gagnaire, reinventing French cuisine /$ctext by Jean-François Abert ; photographs by Peter Lippmann ; styling and recipe editing by Éric Trochon ; text by Jean-François Abert ; translated from the French by Anthony Roberts.
246 30 $aReinventing French cuisine
260 $aNew York :$bStewart, Tabori & Chang,$c2007.
300 $a199 p. :$bcol. ill. ;$c28 cm.
500 $aIncludes index.
546 $aTranslated from the French.
650 0 $aCookery, French.
650 0 $aMenus.
600 10 $aGagnaire, Pierre,$d1950-
700 1 $aAbert, Jean-François.