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| 005 | 20221115153512.0 | ||
| 008 | 991221s2000 nyua b 001 0aeng d | ||
| 010 | _a 99086285 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
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_a0471376736 _qpbk. |
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_a9780471376736 _qpbk. |
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| 035 | _a(ATU)b10156859 | ||
| 035 | _a(OCoLC)43227410 | ||
| 040 |
_aDLC _beng _erda _cDLC _dC#P _dBAKER _dYDXCP _dBTCTA _dUKM _dNVC _dAU@ _dSINLB _dOCLCQ _dATU |
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_aeng _hfre |
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| 042 | _apcc | ||
| 043 | _ae-fr--- | ||
| 050 | 0 | 0 |
_aTX719 _b.R397 2000 |
| 082 | 0 | 4 | _a641.5944092 |
| 100 | 1 |
_aBeaugé, Bénédict. _91171055 |
|
| 245 | 1 | 0 |
_aL'atelier of Alain Ducasse : _bthe artistry of a master chef and his protégés / _cforeword by Patricia Wells ; introduction by Jean-François Revel ; text by Bénédict Beaugé ; photographs by Hervé Amiard ; under the direction of Philippe Lamboley. |
| 250 | _aEnglish edition. | ||
| 264 | 1 |
_aNew York : _bJohn Wiley & Sons, _c[2000] |
|
| 264 | 4 | _c©2000 | |
| 300 |
_a247 pages : _billustrations (some colour) ; _c30 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 546 | _aTranslated from the French. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 600 | 1 | 0 |
_aDucasse, Alain. _91038979 |
| 650 | 0 |
_aCooking, French _9316066 |
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| 650 | 0 |
_aCooks _zFrance _9583203 |
|
| 700 | 1 |
_aDucasse, Alain. _91038979 |
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| 907 |
_a.b10156859 _b23-08-17 _c27-10-15 |
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| 942 | _cB | ||
| 945 |
_a641.5944092 DUC _g1 _iA246731B _j0 _lcmain _o- _p$131.43 _q- _r- _s- _t0 _u4 _v0 _w0 _x0 _y.i10394564 _z28-10-15 |
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| 998 |
_ab _ac _b06-04-16 _cm _da _feng _gnyu _h0 |
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| 999 |
_c1108242 _d1108242 |
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