| Record ID | marc_loc_updates/v38.i26.records.utf8:2374272:684 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i26.records.utf8:2374272:684?format=raw |
LEADER: 00684cam a22002051 4500
001 66031900
003 DLC
005 20100622181921.0
008 050715s1965 enk 000 0 fre
010 $a 66031900
040 $aDLC$cDLC$dDLC
041 1 $aeng$hfrench
050 00 $aTX719$b.E83513 1965
100 1 $aEscoffier, A.$q(Auguste),$d1846-1935.
240 10 $aMa cuisine.$lEnglish
245 10 $aMa cuisine.$cTranslated from the French by Vyvyan Holland. Edited by Marion Howells. Foreword by André L. Simon.
260 $aLondon,$bP. Hamlyn$c[1965]
300 $a884 p.$c21 cm.
500 $aImprint covered by label: Distributed by Tudor Pub. Co., New York.
650 0 $aCooking, French.