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01696cam a2200517 4500 |
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PPN00343284X |
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20180608021300.0 |
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|a http://catalogue.bnf.fr/ark:/12148/cb357291124
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1 |
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|a i#
|b xxxe##
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1 |
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|a L' art de la cuisine française au XIXe siècle
|e traité élémentaire et pratique
|f Antonin Carême
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| 210 |
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|a Paris
|c Payot
|d impr. 1994
|e 21-Quétigny
|g Impr. Darantière
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| 215 |
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|a 1 vol. (551 p.)
|c couv. ill. en coul.
|d 25 cm
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| 225 |
2 |
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|a Les Grands classiques de la gastronomie
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| 300 |
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|a Glossaire
|
| 345 |
|
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|b 9782228888622
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| 410 |
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| |
|9 19940
|0 040314693
|t Les Grands classiques de la gastronomie
|x 1258-2484
|v 1994
|
| 606 |
|
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|3 PPN027231313
|a Cuisine
|2 rameau
|
| 606 |
|
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|3 PPN02745200X
|a Cuisine française
|2 rameau
|
| 675 |
|
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|a 64
|v Éd. 1967
|
| 676 |
|
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|a 640
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| 700 |
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1 |
|3 PPN026766930
|a Carême
|b Marie-Antoine
|f 1784-1833
|4 070
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| 801 |
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|b SF
|g AFNOR
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| 930 |
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|b 851912101
|j u
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| 979 |
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|a ROC
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| 998 |
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|a 814675
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