Paul Bocuse's regional French cooking

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Bibliographic Details
Main Author:	Bocuse, Paul 1926-
Format:	Book
Published:	Paris Flammarion 1997
Subjects:	Cookery, French
Online Access:	Click Here to View Status and Holdings.
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100	1	#	\|a Bocuse, Paul \|c 1926-
245	1	1	\|a Paul Bocuse's regional French cooking \|c Paul Bocuse
260	#	#	\|a Paris \|b Flammarion \|c 1997
300	#	#	\|a 192 p. \|b ill.(some col.). \|c 28 cm
500	#	#	\|a Includes index
650	#	0	\|a Cookery, French
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=242801
964	#	#	\|c BOK \|d 01
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