MARC record from Internet Archive

LEADER: 02190cam 2200505Ia 4500
001 ocn191932674
003 OCoLC
005 20200925204440.0
008 080211s2008 be a 000 0 eng d
040 $aBTCTA$beng$cBTCTA$dBAKER$dYDXCP$dCUS$dOCLCA$dBDX$dOCLCQ$dOCLCO$dOCLCF$dOCLCA
020 $a9782873865337
020 $a2873865334
035 $a(OCoLC)191932674
043 $ae-be---
050 4 $aHD9200.B44$bN48 2007
100 1 $aMercier, Jacques,$d1943-
245 14 $aThe temptation of chocolate /$cJacques Mercier.
260 $aBrussels, Belgium :$bÉditions Racine,$c2007.
300 $a234 pages :$bchiefly color illustrations ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
505 00 $tThe invention of the praline --$tThe discovery of chocolate --$tThe chocolate route --$tBelgian chocolate --$tChocolate's place in history --$tThe transformation of chocolate --$tChocolate production --$tChocolate varieties --$tThe art of chocolate --$tThe flavours of Neuhaus chocolate --$tSome chocolate recipes.
610 20 $aNeuhaus (Firm)$xHistory.
650 0 $aChocolate$zBelgium$xHistory.
650 0 $aChocolate industry$zBelgium$xHistory.
650 0 $aChocolate$xHistory.
650 0 $aChocolate$xSocial aspects$xHistory.
650 0 $aChocolate$xPsychological aspects.
650 0 $aCooking (Chocolate)
650 7 $aChocolate.$2fast$0(OCoLC)fst00858278
650 7 $aChocolate industry.$2fast$0(OCoLC)fst00858292
650 7 $aChocolate$xPsychological aspects.$2fast$0(OCoLC)fst00858281
650 7 $aChocolate$xSocial aspects.$2fast$0(OCoLC)fst00858282
650 7 $aCooking (Chocolate)$2fast$0(OCoLC)fst01753065
651 7 $aBelgium.$2fast$0(OCoLC)fst01210278
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
710 2 $aNeuhaus (Firm)
938 $aBaker & Taylor$bBKTY$c65.00$d48.75$i2873865334$n0007624284$sactive
938 $aBrodart$bBROD$n08081638$c$65.00
938 $aBaker and Taylor$bBTCP$nBK0007624284
938 $aYBP Library Services$bYANK$n2778624
029 1 $aNZ1$b12421024
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 16 OTHER HOLDINGS