| 000 | 01621cam a2200433 i 4500 | ||
|---|---|---|---|
| 005 | 20221101184648.0 | ||
| 008 | 040330s1998 nyua 001 0 eng d | ||
| 010 | _a 98014704 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 | _a0385488416 | ||
| 020 | _a9780385488419 | ||
| 035 | _a(ATU)b10837206 | ||
| 035 | _a(DLC) 98014704 | ||
| 035 | _a(OCoLC)38504515 | ||
| 040 |
_aDLC _beng _erda _dATU |
||
| 043 | _an-us-ny | ||
| 050 | 0 | 0 |
_aTX747 _b.L385 1998 |
| 082 | 0 | 0 |
_a641.692 _221 |
| 100 | 1 |
_aLeCoze, Maguy. _9262558 |
|
| 245 | 1 | 0 |
_aLe Bernardin cookbook : _bfour-star simplicity / _cMaguy Le Coze and Eric Ripert. |
| 250 | _aFirst edition. | ||
| 264 | 1 |
_aNew York : _bDoubleday, _c1998. |
|
| 300 |
_a372 pages : _billustrations (some colour) ; _c24 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 500 | _aIncludes index. | ||
| 520 | _aPresents over one hundred recipes from the chefs of Le Bernardin, New York's only four-star seafood restaurant, and includes information on the origins and history of the restaurant. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 610 | 2 | 0 |
_aLe Bernardin (Restaurant) _9335820 |
| 650 | 0 |
_aCooking (Fish) _9316121 |
|
| 650 | 0 |
_aCooking (Seafood) _9316158 |
|
| 650 | 0 |
_aCooking, French _9316066 |
|
| 700 | 1 |
_aRipert, Eric, _eauthor. _91047494 |
|
| 907 |
_a.b10837206 _b27-07-21 _c27-10-15 |
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| 942 | _cB | ||
| 945 |
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| 998 |
_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0 |
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| 999 |
_c1146867 _d1146867 |
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