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