The cuisine of Paul Bocuse

Notes on use

Note (General)：: "First published in Great Britain by Granada publishing as The New Cuisine 1978" -- t.p. verso

Search by Bookstore

This page shows libraries in Japan other than the National Diet Library that hold the material.

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

other

CiNii Research
Search Service
Paper
You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
Check the holdings of this book

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Material Type: 図書
ISBN: 0246127546
Title: The cuisine of Paul Bocuse
Author/Editor: Paul Bocuse ; translated by Colette Rossant and Lorraine Davis
Author Heading: Bocuse, Paul
https://ci.nii.ac.jp/author/DA07362418
Rossant, Colette
https://ci.nii.ac.jp/author/DA03801957
Davis, Lorraine G.
https://ci.nii.ac.jp/author/DA05543579
Publication, Distribution, etc.: Grafton books
Publication Date: 1988
Publication Date (W3CDTF): 1988
Alternative Title: The cuisine of Paul Bocuse : The full range of French cookery superbly presented by one of the world's greatest chefs
The new cuisine
La cuisine du marche
Place of Publication (Country Code): uk
Text Language Code: en
Subject Heading: Food: French dishes - Recipes
Cookery, French
LCC: TX719
Target Audience: 一般
Note (General): "First published in Great Britain by Granada publishing as The New Cuisine 1978" -- t.p. verso
Related Material (URI): https://ci.nii.ac.jp/ncid/BA71597734#entity
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BA71597734 : BA71597734