| 000 | 01639cam a2200421 i 4500 | ||
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| 005 | 20211104091753.0 | ||
| 008 | 950419s1995 miua b s001 0 eng d | ||
| 010 | _a 95017396 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a0472106481 _qacid-free paper |
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| 020 |
_a9780472106486 _qacid-free paper |
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| 035 | _a(ATU)b10552339 | ||
| 035 | _a(OCoLC)32429076 | ||
| 040 |
_aDLC _beng _erda _dATU |
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| 041 | 0 |
_aeng _afre |
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| 043 | _ae-fr--- | ||
| 050 | 0 | 0 |
_aTX719. _bS3895 1995 |
| 082 | 0 | _a641.59440902 | |
| 100 | 1 |
_aScully, D. Eleanor, _d1932- _eauthor. _9405544 |
|
| 245 | 1 | 0 |
_aEarly French cookery : _bsources, history, original recipes and modern adaptations / _cD. Eleanor Scully, Terence Scully ; with illuminations by J. David Scully. |
| 264 | 1 |
_aAnn Arbor : _bUniversity of Michigan Press, _c[1995] |
|
| 264 | 4 | _c©1995 | |
| 300 |
_axi, 377 pages : _billustrations ; _c27 cm |
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| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 504 | _aIncludes bibliographical references and index. | ||
| 546 | _aEnglish, with some recipes in English and French. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aCooking, French _xHistory _9373857 |
|
| 650 | 0 |
_aFood habits _zFrance _xHistory _9591023 |
|
| 650 | 0 |
_aCooking, Medieval _9328603 |
|
| 700 | 1 |
_aScully, Terence, _d1935- _eauthor. _9405546 |
|
| 907 |
_a.b10552339 _b03-10-17 _c27-10-15 |
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| 998 |
_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gmiu _h0 |
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| 945 |
_a641.59440902 SCU _g1 _iA189869B _j0 _lcmain _o- _p$76.62 _q- _r- _s- _t0 _u14 _v0 _w0 _x1 _y.i11260397 _z28-10-15 |
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| 999 |
_c1129677 _d1129677 |
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