| Record ID | marc_loc_updates/v38.i26.records.utf8:21853368:969 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i26.records.utf8:21853368:969?format=raw |
LEADER: 00969cam a22003254a 4500
001 2009290530
003 DLC
005 20100622182015.0
008 090206r20082007enkb 001 0 eng
010 $a 2009290530
015 $aGBA856678$2bnb
016 7 $a014589526$2Uk
020 $a9780552154604 (pbk.)
020 $a0552154601 (pbk.)
035 $a(OCoLC)ocn225431132
040 $aUKM$cUKM$dBTCTA$dBAKER$dOCLCG$dAU@$dDLC
042 $alccopycat
043 $ae-fr---
050 00 $aTX719$b.B586 2008
082 04 $a641.300944$222
082 04 $a914.4$222
100 1 $aBlack, William,$d1954-
245 10 $aPlats du jour :$ba journey to the heart of French food /$cWilliam Black.
260 $aLondon :$bCorgi,$c2008.
300 $a411 p. :$bmap ;$c20 cm.
500 $aOriginally published: London: Bantam, 2007.
500 $aIncludes index.
650 0 $aCooking, French.
600 10 $aBlack, William,$d1954-$xTravel$zFrance.
650 0 $aFood habits$zFrance.