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, 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.