000			03364cam a22004814i 4500
005			20230526151531.0
008			050930r20051979nbua 001 0beng d
010			_a 2005028710
011			_aZ3950 Search: @attr 1=7 "9780803278264"
011			_aZ3950 Record: 0 of 6
020			_a0803278268 _qpbk. ; (alk. paper)
020			_a9780803278264 _qpbk. ; (alk. paper)
035			_a(OCoLC)61761657
040			_aDLC _beng _erda _cDLC _dYDX _dBAKER _dUKM _dEYE _dIG# _dBTCTA _dYDXCP _dOCLCG _dNBL _dOCLCA _dOCLCQ _dOCLCF _dOCLCO _dCGU _dDEBBG _dBDX _dOCL _dSFR _dZ5A
042			_apcc
043			_ae-fr---
050	0	0	_aTX719 _b.K56 2005
082	0	0	_a641.594409034 _222
099			_a641.594409034 KIN
100	1		_aKing, Shirley, _eauthor. _91046909
245	1	0	_aDining with Marcel Proust : _ba practical guide to French cuisine of the Belle Epoque / _cShirley King ; foreword by James Beard.
264		1	_aLincoln : _bUniversity of Nebraska Press, _c[2005]
264		4	_a©1979
300			_a160 pages : _billustrations ; _c26 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aAt table series
500			_aReprint. Originally published: London : Thames and Hudson, 1979.
500			_aIncludes index.
505	0		_aHors d'Oeuvre, Soups and Pates -- Luncheon Dishes -- Fish and Seafood -- Meat -- Poultry and Game -- Vegetables and Salads -- Sauces -- Breads -- Cakes and Pastries -- Desserts and Ices -- Confectionery -- Soft Drinks -- Miscellaneous Essentials.
520			_a"Marcel Proust's literary masterpiece À la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into "a remembrance of things past." He wrote with relish and exactitude about Françoise, the family cook in Illiers-Combray, the restaurant at the Grand Hôtel Balbec, meals at Rivebelle, La Raspelière, and the Guermantes' in Paris. Shirley King, a professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle époque, ranging from the sophisticated elaboration of lobster à l'américaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook." -- Publisher
588			_aMachine converted from AACR2 source record.
600	1	0	_aProust, Marcel, _d1871-1922 _xKnowledge _xManners and customs.
650		0	_aCooking, French _xHistory _y19th century.
650		0	_aCooking, French _xHistory _y20th century.
776	1	8	_w(OCoLC)226395868 _w(OCoLC)1001829981
830		0	_aAt table series. _9259486
856	4	1	_3Table of contents _uhttp://catdir.loc.gov/catdir/toc/ecip061/2005028710.html
856	4	2	_3Contributor biographical information _uhttp://catdir.loc.gov/catdir/enhancements/fy0702/2005028710-b.html
856	4	2	_3Publisher description _uhttp://catdir.loc.gov/catdir/enhancements/fy0702/2005028710-d.html
942			_cB _n0
999			_c1827141 _d1827141