| Record ID | marc_loc_2016/BooksAll.2016.part40.utf8:46244862:1071 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part40.utf8:46244862:1071?format=raw |
LEADER: 01071cam a2200325 i 4500
001 2012419618
003 DLC
005 20151016135055.0
008 120829s2009 fr a b 001 0 fre
010 $a 2012419618
020 $a9782840482727
020 $a284048272X
020 $z2840482727
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
043 $ae-uk-en
050 00 $aTX717$b.M237 2009
100 1 $aMarty-Dufaut, Josy.
245 13 $aLe Form of Cury :$bla cuisine médiévale de l'Angleterre au XIVe siècle : recettes d'après le manuscrit /$cJosy Marty-Dufaut.
260 $aBayeux :$bHeimdal,$c[2009?]
300 $a64 pages :$bcolor illustrations ;$c31 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
504 $aIncludes bibliographical references (page 64) and index.
650 0 $aCooking, English$vEarly works to 1800.
650 0 $aCooking, English$xHistory$y14th century.
650 0 $aCooking, Medieval$zEngland.
655 7 $aCookbooks.$2lcgft
700 1 $aMarty-Dufaut, Josy.