| Record ID | marc_loc_2016/BooksAll.2016.part18.utf8:219621723:1320 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part18.utf8:219621723:1320?format=raw |
LEADER: 01320cam a2200265 a 4500
001 88140861
003 DLC
005 20151217073800.0
008 880513s1835 fr a 000 0 fre
010 $a 88140861
040 $aDLC$cDLC$dDLC
043 $ae-fr---
050 00 $aTX719$b.C796 1835
082 00 $a641.5944$219
245 03 $aLe Cuisinier méridional d'après la méthode provençale et languedocienne :$bcontenant la cuisine, l'office et la pâtisserie, un traité sur la dissection des viandes, la connaissance des viandes, volailles, gibiers et poissons, un dictionnaire pour servir à l'intelligence des termes de cuisine.
260 $aAvignon :$bPierre Chaillot Jeune,$c1835.
300 $a324 p. :$bill. ;$c15 cm.
510 4 $aBitting, K.G. Gastronomic bib.,$cp. 540
530 $aAlso available in digital form on the Library of Congress Web site.
541 $cGift;$aA.W. Bitting, presented in memory of Katherine Golden Bitting;$dOct. 6, 1939.$5DLC
650 0 $aCooking, French.
700 1 $aBitting, A. W.$q(Arvill Wayne),$d1870-1946,$edonor.$5DLC
710 2 $aKatherine Golden Bitting Collection on Gastronomy (Library of Congress)$5DLC
856 41 $3Page view$drbc0001$f2014bit40861$uhttp://hdl.loc.gov/loc.rbc/Bitting.40861.1
856 41 $3PDF$uhttp://hdl.loc.gov/loc.rbc/Bitting.40861.2