The great book of French cuisine : over 2,000 recipes by the director of the École du Cordon Bleu, Paris / Henri Paul Pellaprat ; edited by René Kramer and David White ; adapted for the American kitchen by Avanelle Day
| データ種別 | 図書 |
|---|---|
| 出版者 | New York : Vendome Press |
| 出版年 | c1994 |
| 本文言語 | 英語 |
| 大きさ | xvi, 1171 p. : col. ill. ; 27 cm |
所蔵情報を非表示
1
秋田公立美術大学
| 配架場所 | 巻 次 | 請求記号 | 登録番号 | 状 態 | コメント | ISBN | 刷 年 | 利用注記 | 予約 | 指定図書 |
|---|---|---|---|---|---|---|---|---|---|---|
| 閉架書庫 |
|
596.23 || P36 | 0125118 |
|
0865651493 | 1994 |
|
|
書誌詳細を非表示
| 別書名 | 原タイトル:Art culinaire moderne |
|---|---|
| 一般注記 | Translation of L'art culinaire moderne Previous English translation published in 1966 under title: Modern French culinary art 入力は遡及データによる |
| 著者標目 | *Pellaprat, Henri Paul Kramer, René White, David Day, Avanelle |
| 統一書名標目 | Art culinaire moderne |
| 件 名 | LCSH:Cookery, French LCSH:Table setting and decoration |
| 分 類 | LCC:TX719 DC:641.5944 |
| 書誌ID | 2000012795 |
| ISBN | 0865651493 |
| NCID | BA28735845 |
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