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*008140428s1986    xxu           000 u eng d
*00900904cam a22002417c 4500
*019  $bl
*020  $a0671544403$qib.
*035  $a(EXLNZ-47BIBSYS_NETWORK)991420310384702201
*035  $a(NO-LaBS)15500483(bibid)
*035  $a(NO-TrBIB)142031038
*035  $a142031038-47bibsys_network
*040  $aNO-TrBIB$bnob$ekatreg
*24504$aThe Four Seasons spa cuisine$cby Seppi Renggli, Paul Kovi, and Tom Margittai ; with Susan Grodnick
*260  $aNew York, NY$bSimon and Schuster$ccop 1986
*300  $a348 s.$c24 cm
*653  $amat$aoppskrifter$akokebøker$amatlaging$akokker$arestauranter$alavkalori$ad$a-ietter$avegetarmat$_123432800
*7001 $aGrodnick, Susan$0(NO-TrBIB)14026322$_123432900
*7001 $aKovi, Paul$0(NO-TrBIB)14026321$_123433000
*7001 $aMargittai, Tom$0(NO-TrBIB)14026320$_123433100
*7001 $aRenggli, Seppi$0(NO-TrBIB)14026323$_123433200
*7102 $aThe Four Seasons restaurant$0(NO-TrBIB)14026324$_123433300
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*999  $aoai:nb.bibsys.no:999920176389302202$b2021-12-03T03:24:10Z$z999920176389302202
^