| 000 | 01129nam a2200229Ia 4500 | ||
|---|---|---|---|
| 001 | 227396 | ||
| 003 | 0000000000 | ||
| 005 | 20211104054009.0 | ||
| 008 | 130219n 000 0 eng d | ||
| 020 | _a9780753721506 | ||
| 050 |
_aTX 349 _b.N420 2012 |
||
| 245 | 0 |
_aNew concise larousse gastronomique : _bthe culinary classic / _cwith the assistance of the Gastronomic Committee President Joel Robuchon. |
|
| 260 |
_aLondon : _bBounty Books, _c2012 |
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| 300 |
_aviii, 1312p. _c23cm. |
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| 520 | _aHighlights the diversity of the world of food and cooking.Describes produce, ingredients, techniques and methods, traditions and where appropriate, innovations. Contains definitions and facts supported by practical information and recipes. Presents three hundred recipes with an overview of cooking past and present, and provides platform from which to create and explore the gastronomic future . | ||
| 650 |
_aCookery _2sears |
||
| 650 |
_aCookery, French. _2sears _970382 |
||
| 650 |
_aFood _2sears |
||
| 700 |
_aRobuchon, Joel., _999485 |
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| 942 | _cREF | ||
| 999 |
_c81946 _d81946 |
||