| Record ID | talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:2635244375:740 |
| Source | Talis |
| Download Link | /show-records/talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:2635244375:740?format=raw |
LEADER: 00740cam a2200193 a 4500
001 5a8b5a1c1d7a4192a9d6f4ac908da9f2
003 UK-BiTAL
005 20050705231916.0
008 870424s1961 xxk | 000 ||eng|d
015 $aGB6106301$2bnb
035 $a()b6106301
040 $aUK-BiTAL$cUK-BiTAL$dUK-BiTAL
082 04 $a641.5
100 1 $aConil, Jean.
245 10 $aHaute cuisine :$ba gastronomic guide to classical menus and dishes,with digressions on regional specialities,oriental cookery,and the joys and responsibilities of connoisseurship and epicureanism /$cwith a new chapter on wine by Christopher Bland.
250 $a3rd revised ed.
260 $aLondon :$bFaber,$c1961.
300 $a579p.,ill.,25cm
500 $aPrevious ed.(B55-7797)1955.