| 000 | 00714cam a2200265 a 4500 | ||
|---|---|---|---|
| 001 | 000046201 | ||
| 005 | 20240105131818.0 | ||
| 008 | 920123t19761976xxua r 001 0 spa d | ||
| 035 | _a088898 | ||
| 035 | _aUIA0046201 | ||
| 040 |
_aUIASF _cUIASF |
||
| 041 | 0 | _aENG | |
| 050 | 4 |
_aTX 651 _bP4.1976 |
|
| 100 | _aPepin, Jacques | ||
| 245 | 1 | 3 |
_aLa technique : _bthe fundamentals techniques of cooking an illustrated guide / _cJacques Pépin |
| 260 |
_aNew York : _bQuadrangle / The New York Times Book, _cc1976 |
||
| 300 |
_a470 p. : _bil. ; _c30 cm |
||
| 500 | _aIncluye índice. | ||
| 650 | 0 | _aLibros de cocina | |
| 905 | _a01 | ||
| 942 | _cNEWBFXC1 | ||
| 999 |
_c45577 _d45577 |
||
| 980 |
_851 _gRonald RUIZ |
||