| Record ID | talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:541947321:834 |
| Source | Talis |
| Download Link | /show-records/talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:541947321:834?format=raw |
LEADER: 00834cam a2200253 a 4500
001 2b1a82eadc4848688ffee0b7ed1854a0
003 UK-BiTAL
005 20050705122638.0
008 921102r19821976xxka 000 ||eng|d
015 $aGB8411983$2bnb
020 $a0333334892
035 $a()0333334892
040 $aUK-BiTAL$cUK-BiTAL$dUK-BiTAL
050 00 $aTX651
082 04 $a641.5$219
100 1 $aPépin, Jacques.
245 13 $aLa technique :$bthe fundamental techniques of cooking : an illustrated guide /$cJacques Pépin ; photographs by Léon Perer.
260 $aLondon :$bPapermac,$c1982, c1976.
300 $a470p. :$bill. ;$c30 cm.
500 $aOriginally published, New York , Quadrangle, 1976 ; London , Hamlyn, 1978.
500 $aIncludes index.
650 0 $aCookery.
653 $aCookery$a Manuals
700 1 $aPerer, Léon.