LEADER 00000nam  2200000 i 4500 
001    ocm03033954 
003    OCoLC 
005    20060919181710.0 
008    770523s1974    ilua          001 0 eng   
010       77150451 
020    0226467406:|c$12.50 
035    (OCoLC)03033954 
035    (Sirsi) i0226467406 
035    (WaOLN)crl0366056 
040    DLC|beng|cDLC 
043    e-fr--- 
049    CKEA 
050 0  TX719|b.L216 1974 
082    641.5/944 
100 1  Lach, Alma S.,|d1915- 
245 10 Hows and whys of French cooking /|cAlma Lach ; with a 
       chapter on wine by George Rezek ; and a foreword by André 
       Simon. 
250    [Revised and expanded edition]. 
264  1 Chicago :|bUniversity of Chicago Press,|c1974. 
300    xxii, 635 pages :|billustrations ;|c27 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
500    First ed. published in 1970 under title: Cooking à la 
       Cordon Bleu. 
500    Includes index. 
650  0 Cooking, French. 
994    92|bCKE