| 000 | 00863pam a22002774a 4500 | ||
|---|---|---|---|
| 005 | 20230110144612.0 | ||
| 008 | 070411s2002 nyumb b a001 0 eng | ||
| 010 | _a2001-046972 | ||
| 015 | _aGBA2-V9651 | ||
| 019 | _a50269515 | ||
| 020 | _a0471442763 | ||
| 035 | _a(OCoLC)48223723 | ||
| 040 |
_aDLC _cDLC _dOCJ _dC#P _dUKM _dUOK |
||
| 042 | _apcc | ||
| 043 | _ae-fr--- | ||
| 050 | 4 |
_aTX719 _b.P479 2002 |
|
| 100 | 1 | _aPeterson, James. | |
| 245 | 1 | 0 |
_aGlorious French food : _ba fresh approach to the classics / _cJames Peterson. |
| 260 |
_aNew York : _bJ. Wiley, _cc2002. |
||
| 300 |
_axxv, 742 p. : _bcol. ill., map ; _c29 cm. |
||
| 504 | _aIncludes bibliographical references (p. 699-702) and index. | ||
| 650 | 0 | _aCookery, French. | |
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/wiley021/2001046972.html |
| 942 | _2lcc | ||
| 999 |
_c43780 _d43780 |
||