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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, 1926-.
Contributor(s): Albertin, Martine | Grandclément, Anne | Couderc, Pascale | Curtis, Stephanie | Pierce, Charles, 1951- | 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

Kitchen Operations 4

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.