| Record ID | marc_loc_2016/BooksAll.2016.part42.utf8:137652868:1055 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part42.utf8:137652868:1055?format=raw |
LEADER: 01055cam a2200313 i 4500
001 2015371408
003 DLC
005 20150314085737.0
008 140811s2014 fr a b 000 0bfre
010 $a 2015371408
020 $a9782343035499 (pbk.)
020 $a2343035490 (pbk.)
040 $aDLC$beng$erda$cDLC
042 $apcc
043 $ae-fr---
050 00 $aTX649.E8$bB68 2014
100 1 $aBoucher, Jean-Marc.
245 10 $aAuguste Escoffier :$bpréceptes et transmission de la cuisine de 1880 à nos jours /$cJean-Marc Boucher.
264 1 $aParis :$bL'Harmattan,$c[2014]
300 $a262 pages :$billustrations ;$c22 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 0 $aQuestions alimentaires et gastronomiques
504 $aIncludes bibliographical references (pages 249-260).
600 10 $aEscoffier, A.$q(Auguste),$d1846-1935.
650 0 $aCooks$zFrance$vBiography.
650 0 $aCooking$xStudy and teaching$zFrance.
650 0 $aCooking, French$xHistory.