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.
Publisher: Paris : Flammarion, [1991]Copyright date: ©1991Description: 256 pages : colour illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 2080136410 (paperback)
- 9782080136411 (paperback)
- Cuisine de France
- 641.5944 BOC
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Shelf location | Call number | Materials specified | Vol info | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 7 |
641.5944 BOC 1991 (Browse shelf(Opens below)) | 1 | Available | SCAFS,70003,03,RM | 5000170985 |
Cover title: Bocuse's regional French cooking.
Includes index.