| 000 | 00828nam a22002417a 4500 | ||
|---|---|---|---|
| 003 | MX-MeUAM | ||
| 005 | 20240917155821.0 | ||
| 008 | 240506s2016 enka fr 001 0 eng d | ||
| 020 | _a0600634175 | ||
| 020 | _a9780600634171 | ||
| 040 |
_bspa _cMX-MeUAM |
||
| 041 | 1 |
_aeng _hfre |
|
| 050 | 4 |
_aTX719 _bI58 2016 |
|
| 245 | 0 | 0 |
_aInstitut Paul Bocuse gastronomique : _bthe definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,800 photographs / _cHervé Fleury … [et al.] |
| 260 |
_aLondon, England : _bHamlyn, _c2016 |
||
| 300 |
_a718 p. : _bil. col. ; _c27 cm. |
||
| 500 | _aIncluye índice. | ||
| 650 | 0 | _aCooking, French. | |
| 650 | 7 |
_2lemb _aCocina, francesa. |
|
| 700 | 1 |
_aFleury, Hervé _ecomp. _934114 |
|
| 710 | 2 | _aInstitut Paul Bocuse, | |
| 942 | _cLIBRO | ||
| 999 |
_c255497 _d255496 |
||