Paul Bocuse's regional French cooking / with the assistance of Martine Albertin, Anne Grandclément, and Pascale Couderc ; translated by Stephanie Curtis ; recipes adapted from the French by Stephanie Curtis and Charles Pierce ; photography by Dietmar Frege.
By: Bocuse, Paul
.
Contributor(s): Albertin, Martine | Grandclément, Anne | Couderc, Pascale | Curtis, Stephanie | Pierce, Charles | Frege, Dietmar.
Publisher: Paris : Flammarion, [1991]Copyright date: ©1991Description: 256 pages : colour illustrations ; 28 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 2080136410 (paperback); 9782080136411 (paperback).Uniform titles: Cuisine de France Subject(s): Cooking, FrenchDDC classification: 641.5944
| Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode | Course reserves |
|---|---|---|---|---|---|---|---|---|
| Reserve Collection | Taylor's Library-TU | 641.5944 BOC 1991 (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000170985 | ||
| Main Collection | Taylor's Library-TU | 641.5944 BOC (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 1000804200 |
Cover title: Bocuse's regional French cooking.
Includes index.