000			02159cam a2200385 a 4500
001			bistrocooking00well
003			CaSfIA
005			20230525154606.0
007			cr||||
008			890417s1989 nyua 001 0 eng
010			_a 89040376
040			_aDLC _cDLC _dBAKER _dBTCTA _dYDXCP _dABC _dCaSfIA
020			_a089480622X : _c$22.95
020			_a9780894806223
020			_a0894806238 (pbk.) : _c$12.95
020			_a9780894806230 (pbk.)
035			_a(OCoLC)20130049
043			_ae-fr---
050	0	0	_aTX719 _b.W425 1989
082	0	0	_a641.5944 _220
100	1		_aWells, Patricia.
245	1	0	_aBistro cooking / _h[electronic resource] _cby Patricia Wells, assisted by Judy Kleiber Jones.
260			_aNew York : _bWorkman Pub., _cc1989.
300			_axii, 291 p. : _bill. ; _c24 cm.
500			_aIncludes index.
505	0		_aIntroduction: Bistro as a way of life -- Les hor d'uvres, pour ves mettre en appétit = Appetizers, first courses, and palate teasers -- Les soupes et les potages du jour = Soups of the day -- Les salades du marché = Market basket salads -- Les pâtes = Pastas -- Les légumes de saison = Seasonal vegetables -- Les pommes de terre = Potatoes -- Les oeufs, les fromages, les terrines, et les tartes = Eggs, cheese, terrines, and tarts -- Les poissons et les fruits de mer = Fish and shellfish -- Les volailles = Poultry: chicken, duck, guinea hen, and rabbit -- Les viandes, les rôtis, et plats du jour = Meats, roasts, and daily specials -- Les desserts maisson = Homemade desserts -- Basics: Pastries, bread dough, sauces, and stocks -- When in France.
650		0	_aCookery, French.
700	1		_aJones, Judy Kleiber.
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0661/89040376-d.html
856	4	1	_3Table of contents only _uhttp://www.loc.gov/catdir/enhancements/fy0661/89040376-t.html
856	4	1	_uhttp://www.archive.org/details/bistrocooking00well _zFree eBook from the Internet Archive
856	4	2	_uhttp://www.openlibrary.org/books/OL2216963M _zAdditional information and access via Open Library
029	1		_aNZ1 _b3066998
029	1		_aAU@ _b000006612274
999			_c15856 _d15856