Paul Bocuse's regional French cooking

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Bibliographic Details
Main Author:	Bocuse, Paul 1926-
Other Authors:	Albertin, Martine, Grandclement, Anne, Couderc, Pascale
Format:	Book
Published:	Paris Flammarion 1991
Subjects:	Cookery, French
Online Access:	Click Here to View Status and Holdings.
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001	wils-91325
020	#	#	\|a 2080135171
090	0	0	\|a TX719 \|b .B6719 1991
100	1	#	\|a Bocuse, Paul \|c 1926-
245	1	1	\|a Paul Bocuse's regional French cooking \|c with the assistance of Martine Albertin, Anne Grandclement, and Pascale Couderc \|f translated by Stephanie Curtis \|f recipes adapted from the French by Stephanie Curtis and Charles Pierce \|f photography by Die
260	#	#	\|a Paris \|b Flammarion \|c 1991
300	#	#	\|a 256 p. \|b col. ill. \|c 28 cm
500	#	#	\|a Cover title: Bocuse's regional French cooking# \|a Includes indexes
650	#	0	\|a Cookery, French
700	1	#	\|a Albertin, Martine
700	#	#	\|a Grandclement, Anne
700	#	#	\|a Couderc, Pascale
745	#	#	\|a Regional French cooking
745	#	#	\|a Bocuse's regional French cooking
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=91325
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
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