000311887 000__ 01202cam\a22003254a\4500
000311887 001__ 311887
000311887 005__ 20210513113815.0
000311887 008__ 060414s2006\\\\ncuaf\\\\b\\\\001\0\eng\\
000311887 010__ $$a  2006012769
000311887 020__ $$a0822338335 (alk. paper)
000311887 020__ $$a9780822338338 (alk. paper)
000311887 035__ $$a(OCoLC)ocm67346203
000311887 035__ $$a311887
000311887 040__ $$aDLC$$cDLC$$dBAKER$$dUKM$$dBTCTA$$dC#P$$dYDXCP$$dCOO$$dOCLCQ
000311887 0411_ $$aeng$$hfre
000311887 042__ $$apcc
000311887 043__ $$ae-fr---
000311887 049__ $$aISEA
000311887 05000 $$aTX769$$b.K28713 2006
000311887 08200 $$a641.8/150944$$222
000311887 1001_ $$aKaplan, Steven L.
000311887 24010 $$aRetour du Bon Pain.$$lEnglish
000311887 24510 $$aGood bread is back :$$ba contemporary history of French bread, the way it is made, and the people who make it /$$cSteven Laurence Kaplan ; translated by Catherine Porter.
000311887 260__ $$aDurham :$$bDuke University Press,$$cc2006.
000311887 300__ $$a368 p., [16] p. of plates :$$bcol. ill. ;$$c25 cm.
000311887 500__ $$aTranslated from the French.
000311887 504__ $$aIncludes bibliographical references (p. [327]-357) and index.
000311887 546__ $$aTranslated from the French.
000311887 650_0 $$aBread$$zFrance.
000311887 85200 $$bgen$$hTX769$$i.K28713$$i2006
000311887 85641 $$3Table of contents only$$uhttp://www.loc.gov/catdir/toc/ecip0612/2006012769.html
000311887 909CO $$ooai:library.usi.edu:311887$$pGLOBAL_SET
000311887 980__ $$aBIB
000311887 980__ $$aBOOK