| Record ID | marc_loc_updates/v40.i04.records.utf8:14135417:1587 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v40.i04.records.utf8:14135417:1587?format=raw |
LEADER: 01587cam a22003977a 4500
001 2011283818
003 DLC
005 20120119082534.0
008 110811s2010 fr a b 001 0 eng
010 $a 2011283818
015 $aGBB068358$2bnb
016 7 $a015567443$2Uk
020 $a9782080301468 (hbk.)
020 $a2080301462 (hbk.)
035 $a(OCoLC)ocn636920793
040 $aUKM$cUKM$dBTCTA$dOCLCQ$dYDXCP$dOQX$dWIM$dHCO$dOCLCA$dDLC
041 1 $aeng$hfre
042 $alccopycat
043 $ae-fr---
050 00 $aTX719$b.B6739613 2010
082 04 $a641.5944$222
100 1 $aBoué, Vincent.
240 10 $aEncyclopédie de la gastronomie française.$lEnglish
245 10 $aFrench cooking :$bclassic recipes and techniques /$cVincent Boué, Hubert Delorme ; photographs by Clay McLachlan ; foreword by Paul Bocuse.
250 $aEnglish-language ed.
260 $aParis :$bFlammarion ;$a[New York] :$bDistributed in North America by Rizzoli International Publications,$c2010.
300 $a511 p. :$bill. ;$c28 cm. +$e1 DVD (90 min. : sd., col. ; 4 3/4 in.)
500 $a"Translated from the French by Carmella Abramowitz-Moreau"--P. preceding t.p.
500 $aTranslation of: Encyclopédie de la gastronomie française.
500 $a"DVD features live, concise demonstrations of two dozen essential techniques"--P. 4 of cover.
504 $aIncludes bibliographical references and index.
650 0 $aCooking, French.
655 7 $aCookbooks.$2lcgft
700 1 $aDelorme, Hubert.
700 1 $aMcLachlan, Clay.
700 1 $aBocuse, Paul,$d1926-