000733479 000__ 01193cam\a2200349Ia\4500
000733479 001__ 733479
000733479 005__ 20210515110355.0
000733479 008__ 940121s1994\\\\nyuabf\\\\\\\\001\0\eng\\
000733479 010__ $$a   94000292 
000733479 020__ $$a0679431578$$q(hardcover)
000733479 020__ $$a9780679431572$$q(hardcover)
000733479 035__ $$a(OCoLC)ocm29792177
000733479 035__ $$a733479
000733479 040__ $$aDLC$$beng$$cDLC$$dBAKER$$dBTCTA$$dYDXCP$$dOCLCO$$dNYHRD$$dOCLCF$$dOSU$$dOCLCQ$$dISE
000733479 043__ $$ae-fr---
000733479 049__ $$aISEA
000733479 05000 $$aTX719$$b.F784 1994
000733479 08200 $$a641.5944$$220
000733479 1001_ $$aFraney, Pierre.
000733479 24510 $$aPierre Franey's cooking in France /$$cby Pierre Franey and Richard Flaste.
000733479 24630 $$aCooking in France
000733479 250__ $$a1st ed.
000733479 260__ $$aNew York :$$bKnopf,$$c1994.
000733479 300__ $$a322 pages, [8] pages of plates :$$billustrations (some color), map ;$$c25 cm
000733479 336__ $$atext$$btxt$$2rdacontent
000733479 337__ $$aunmediated$$bn$$2rdamedia
000733479 338__ $$avolume$$bnc$$2rdacarrier
000733479 500__ $$aIncludes index.
000733479 520__ $$aFocuses on regional specialties of French cooking. Includes classic recipes and background information from each region.
000733479 650_0 $$aCooking, French.
000733479 655_7 $$aCookbooks.$$2lcgft
000733479 7001_ $$aFlaste, Richard.
000733479 85200 $$bgen$$hTX719$$i.F784$$i1994
000733479 909CO $$ooai:library.usi.edu:733479$$pGLOBAL_SET
000733479 980__ $$aBIB
000733479 980__ $$aBOOK