Fauske bibliotek

*00000799pam  22001931  4500
*001102390
*008200630                a          00eng 2
*015  $a0591327$bBIBBI
*019  $bl
*020  $a978-0-600-63417-1$binnbundet$cNkr 716.00
*08201$a641.5$zh$223/nor
*090  $bq$c641.5$dI
*096  $a641.5 I
*24500$aInstitut Paul Bocuse gastronomique$bthe definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,800 photographs$ccompiled by Hervé Fleury ; preface by Paul Bocuse ; photography by Aurélie Jeannette and Jonathan Thevenet
*260  $aLondon$bHamlyn$c2016
*300  $a718 sider$billustrasjoner i farger
*546  $aEngelsk tekst
*650 1$aMatlaging$1641.5$2BS$9nor
*700 0$aFleury, Hervé$ered.
*710 0$aInstitut Paul Bocuse
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