LEADER 00000pam a2200517 a 4500 001 ocm12050310 005 20100712173200.0 008 850418t19851985nyu 000 0 eng 010 85010469 020 068804459X 020 9780688044596 035 (OCoLC)ocm12050310 035 448856 040 DLC|beng|cDLC|dBAKER|dBTCTA|dRID 043 e-fr--- 049 RIDM 050 0 TX637|b.C44 1985 082 0 641/.01/30944|219 090 TX637 .C44 1985 100 1 Chelminski, Rudolph.|0https://id.loc.gov/authorities/names /n85092191 245 14 The French at table :|bwhy the French know how to eat better than any people on earth and how they have gone about it, from the Gauls to Paul Bocuse /|cRudolph Chelminski. 250 1st ed. 264 1 New York :|bMorrow,|c[1985] 264 4 |c©1985 300 276 pages ;|c25 cm 336 text|btxt|2rdacontent 337 unmediated|bn|2rdamedia 338 volume|bnc|2rdacarrier 650 0 Gastronomy|xHistory.|0https://id.loc.gov/authorities/ subjects/sh2008105056 650 0 Food supply|zFrance|0https://id.loc.gov/authorities/ subjects/sh2008120978|xHistory.|0https://id.loc.gov/ authorities/subjects/sh99005024 650 0 Dinners and dining|0https://id.loc.gov/authorities/ subjects/sh85038076|zFrance|0https://id.loc.gov/ authorities/names/n79006404-781|xHistory.|0https:// id.loc.gov/authorities/subjects/sh99005024 650 0 Cooking, French|xHistory.|0https://id.loc.gov/authorities/ subjects/sh2009121801 650 7 Gastronomy.|2fast|0https://id.worldcat.org/fast/938901 650 7 History.|2fast|0https://id.worldcat.org/fast/958235 650 7 Food supply.|2fast|0https://id.worldcat.org/fast/931196 650 7 Dinners and dining.|2fast|0https://id.worldcat.org/fast/ 893952 650 7 Cooking, French.|2fast|0https://id.worldcat.org/fast/ 1753313 651 7 France.|2fast|0https://id.worldcat.org/fast/1204289 901 MARCIVE 20231220 935 448856 994 C0|bRID
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