| 000 | 01884cam a22004094i 4500 | ||
|---|---|---|---|
| 005 | 20221101231723.0 | ||
| 008 | 081211s2008 ctua b 001 0 eng d | ||
| 010 | _a 2008009754 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a1561589616 _qalk. paper |
||
| 020 |
_a9781561589616 _qalk. paper |
||
| 035 | _a(ATU)b11409927 | ||
| 035 | _a(OCoLC)212893720 | ||
| 040 |
_aDLC _beng _erda _cDLC _dIG# _dBTCTA _dBAKER _dYDXCP _dUKM _dCDX _dBWX _dVP@ _dATU |
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| 043 |
_ae-fr--- _an-us-ny |
||
| 050 | 0 | 0 |
_aTX719 _b.W3385 2008 |
| 082 | 0 | 0 |
_a641.5944 _222 |
| 100 | 1 |
_aWaltuck, David, _eauthor. _91037453 |
|
| 245 | 1 | 0 |
_aChanterelle : _bthe story and recipes of a restaurant classic / _cDavid Waltuck & Andrew Friedman ; foreword by Adam Gopnik ; photography by Maria Robledo. |
| 246 | 3 | 0 | _aStory and recipes of a restaurant classic |
| 264 | 1 |
_aNewtown, Conn. : _bTaunton Press, _c[2008] |
|
| 264 | 4 | _c©2008 | |
| 300 |
_a313 pages : _billustrations (some colour) ; _c29 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | 0 |
_tForeword / _rAdam Gopnik -- _tThe Chanterelle Story -- _tHow to Use this Book -- _tHors D'oeuvres -- _tSoups -- _tFirst Courses -- _tFish & Shellfish -- _tPoultry & Rabbit -- _tMeats & Game -- _tSide Dishes & Accompaniments -- _tDessert -- _tAppendix: Basic Recipes -- _tSources. |
| 588 | _aMachine converted from AACR2 source record. | ||
| 610 | 2 | 0 |
_aChanterelle (Restaurant : New York, N.Y.) _91037455 |
| 650 | 0 |
_aCooking, French _9316066 |
|
| 700 | 1 |
_aFriedman, Andrew, _d1967- _eauthor. _9424466 |
|
| 907 |
_a.b11409927 _b28-09-17 _c27-10-15 |
||
| 942 | _cB | ||
| 945 |
_a641.5944 WAL _g1 _iA457047B _j0 _lcmain _o- _p$48.25 _q- _r- _s- _t0 _u9 _v0 _w0 _x0 _y.i12827757 _z29-10-15 |
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| 998 |
_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gctu _h0 |
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| 999 |
_c1190707 _d1190707 |
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