|
|
|
|
| LEADER |
01860cam a2200505 4500 |
| 001 |
PPN002290979 |
| 005 |
20240605055500.0 |
| 010 |
|
|
|a 2-213-02406-5
|b br.
|d 98 F
|
| 020 |
|
|
|a FR
|b 09123225
|
| 021 |
|
|
|a FR
|b DL 91-10673
|
| 035 |
|
|
|a ocm24726361
|
| 035 |
|
|
|a sib0278879
|
| 035 |
|
|
|a frBN012778087
|
| 035 |
|
|
|a bua67397
|
| 073 |
|
0 |
|a 9782213024066
|
| 100 |
|
|
|a 19910618d1991 m y0frey0103 ba
|
| 101 |
0 |
|
|a fre
|
| 102 |
|
|
|a FR
|
| 105 |
|
|
|a a zz 00|z|
|
| 106 |
|
|
|a r
|
| 200 |
1 |
|
|a Gastronomie française
|e histoire et géographie d'une passion
|f Jean-Robert Pitte
|
| 210 |
|
|
|a [Paris]
|c Fayard
|d 1991
|e 18-Saint-Amand-Montrond
|g Impr. SEPC
|
| 215 |
|
|
|a 264 p.-[16] p. de pl
|c cartes, couv. ill. en coul
|d 22 cm
|
| 225 |
2 |
|
|a Nouvelles études historiques
|
| 345 |
|
|
|b 9782213024066
|
| 410 |
|
| |
|9 19910
|0 001019279
|t Les Nouvelles études historiques
|x 0292-4250
|v 1991
|
| 517 |
| |
|
|a Histoire et géographie d'une passion française
|
| 606 |
|
|
|3 PPN02745200X
|a Cuisine française
|3 PPN027227448
|y France
|x Histoire
|2 rameau
|
| 606 |
|
|
|3 PPN027625508
|a Vin et gastronomie
|2 rameau
|
| 606 |
|
|
|3 PPN027242595
|a Restaurants
|3 PPN027226794
|y France
|2 rameau
|
| 606 |
|
|
|3 PPN027227758
|a Gastronomie
|3 PPN027226794
|y France
|3 PPN02726470X
|x Histoire
|2 rameau
|
| 606 |
|
|
|3 PPN027242595
|a Restaurants
|3 PPN027226794
|y France
|3 PPN027244520
|y Paris (France)
|2 rameau
|
| 675 |
|
|
|a 93
|v Éd. 1967
|
| 676 |
|
|
|a 930
|
| 680 |
|
|
|a TX637
|
| 700 |
|
1 |
|3 PPN027075486
|a Pitte
|b Jean-Robert
|f 1949-....
|4 070
|
| 801 |
|
3 |
|a FR
|b Abes
|c 20060125
|g AFNOR
|
| 801 |
|
1 |
|a US
|b OCLC
|c 20060125
|g AACR2
|
| 801 |
|
2 |
|a FR
|b AUROC
|c 20060125
|g AFNOR
|
| 801 |
|
3 |
|a FR
|b SF
|c 20060125
|g AFNOR
|
| 801 |
|
3 |
|a FR
|b BN
|c 20060125
|g AFNOR
|
| 930 |
|
|
|5 441092214:252905393
|b 441092214
|a HU 4 PIT.1
|j g
|
| 979 |
|
|
|a IGA
|
| 991 |
|
|
|5 441092214:252905393
|a Rétroconversion Igarun
|
| 998 |
|
|
|a 445227
|
Nantilus
