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b2255790 |
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20160816015248.0 |
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120208r20112001nyua 001 0 eng d |
020 |
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|z 9780375413407
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|z 0375413405
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035 |
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|a (OCoLC)775593238
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035 |
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|a (OCoLC)775593238
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|a IFK
|b eng
|c IFK
|d OCLCF
|d OCLCQ
|
043 |
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|a e-fr---
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049 |
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|a HCQS
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050 |
1 |
4 |
|a TX719
|b .C454 2011
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100 |
1 |
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|a Child, Julia.
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245 |
1 |
0 |
|a Mastering the art of French cooking /
|c by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn.
|
250 |
|
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|a 50th anniversary [ed.].
|
260 |
|
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|a New York :
|b Alfred A. Knopf,
|c 2011, ©2001
|g (2016 printing)
|
300 |
|
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|a xxxi, 684, xxxii pages :
|b illustrations ;
|c 26 cm
|
336 |
|
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|a text
|b txt
|2 rdacontent
|
337 |
|
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|a unmediated
|b n
|2 rdamedia
|
338 |
|
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|a volume
|b nc
|2 rdacarrier
|
500 |
|
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|a "Copyright 1961, 1983, 2001 by Alfred A. Knopf ... Fiftieth anniversary hardcover, October 2011" -- Title page verso.
|
500 |
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|a "The story of "Mastering" at Knopf / by Judith Jones": pages xv-xxi.
|
500 |
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|a Includes index.
|
505 |
0 |
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|a Soups -- Sauces -- Eggs -- Entreés and luncheon dishes -- Fish -- Poultry -- Meat -- Vegetables -- Cold buffet -- Desserts and cakes.
|
520 |
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|a Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.
|
590 |
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|a Imprint on title page lists the publishing date as 2016.
|
650 |
|
0 |
|a Cooking, French.
|
700 |
1 |
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|a Bertholle, Louisette.
|
700 |
1 |
|
|a Beck, Simone,
|d 1904-1991.
|
907 |
|
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|a .b22557908
|b 11-10-16
|c 07-25-16
|
998 |
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|i 0
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945 |
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|p Can Circulate
|a College of the Holy Cross
|b Main Campus
|c Science
|d Science Library - On Display
|t 0
|e TX719 .C454 2011
|h Library of Congress classification
|i Book
|m 38400000762557
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