| 000 | 00720nam a22002177a 4500 | ||
|---|---|---|---|
| 005 | 20211028155604.0 | ||
| 008 | 211028b |||||||| |||| 00| 0 eng d | ||
| 020 | _a9780847849949 | ||
| 040 |
_aMMSU _cULS |
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| 050 | _aTX 719 C66 2018 LCLib | ||
| 245 |
_aCooking school : _bmastering classic and modern French cuisine / _cAlain Ducasse, Benoit Witz, Sebastien Serveau, Romain Corbiere, Hisayuki Takeuchi |
||
| 260 |
_aNew York : _bRizzoli, _c2018. |
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| 300 |
_a[592] pages : _bcolor illustrations ; _c26 cm. |
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| 521 | _aIncludes index. | ||
| 650 | _aCooking, French. | ||
| 700 | _aWitz, Benoit | ||
| 700 | _aServeau, Sebastien | ||
| 700 | _aCorbiere, Romain | ||
| 700 | _aTakeuchi, Hisayuki | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c16741 _d16741 |
||