*0012765417 *007ta *008250711s1995 xx# 000 u eng d *009 nam a c 4500 *019 $bl *020##$a0847819086$qib. *035 $a(NO-LaBS)51792886(bibid) *040 $aNO-TrBIB$bnob$ekatreg *24503$aAn American bounty$cphotography by Louis Wallach ; [recipes ... Ferdinand Metz ... et al.] ; [editor at Rizzoli: Carole Lalli] *260##$aNew York$bRizzoli$c1995 *300##$aX, 198 s.$bill. *336 $atekst$0http://rdaregistry.info/termList/RDAContentType/1020$2rdaco *337 $auformidlet$0http://rdaregistry.info/termList/RDAMediaType/1007$2rdamt *338 $abind$0http://rdaregistry.info/termList/RDACarrierType/1049$2rdact *500##$aIntroduction by Tim Ryan *500##$aUndertittel på omslaget: Great contemporary cooking from the Culinary Institute of America *650#0$aCookery, American$_18951300 *653##$akokebøker$ausa$aculinary$ainstitute$aamerica$_387377800 *7001#$aLalli, Carole$0(NO-TrBIB)10034040$_387377900 *7001#$aMetz, Ferdinand$0(NO-TrBIB)1033813$_387378000 *7001#$aRyan, Tim$0(NO-TrBIB)10034038$_387378100 *7001#$aWallach, Louis$0(NO-TrBIB)10034039$_387378200 *7102#$aCulinary Institute of America$0(NO-TrBIB)1033817$_123354600 *7400#$aGreat contemporary cooking from the Culinary Institute of America *85201$a47BIBSYS_UBIS$6991009205194702208$9P *85642$uhttps://contents.bibs.aws.unit.no/?isbn=9780847819089$3Forlagets beskrivelse (kort) *901 $a80 ^