01357nam a2200409 i 4500001001300000005001500013007000300028008004100031020001800072020001500090020001800105020001500123040002400138041001300162049001600175052001900191082001700210100004100227245020100268246006500469250002000534264003100554300004600585336002600631337002800657338002700685500002100712500004300733546003100776650002000807700001800827700002400845700002200869700002300891710002300914950001000937WMO20200046820200416144652ta200408s2016    us a          001   eng    a9780847849949  a0847849945  a9780789332592  a0789332590  a011001c011001erda1 aenghfre0 lWM982602fW02a641.5944b20-101a641.59442231 aDucasse, Alain,d1956-0KAC20160196310aCooking school :bmastering classic and modern French cuisine /dAlain Ducasse, Benoît Witz, Sébastien Serveau, Romain Corbière, Hisayuki Takeuchi ;e[English translation by Cillero & De Motta]19a190 cours illustrés :bà l'école de cuisine Alain Ducasse  aEnglish edition 1aNew York :bRizzoli,c2016  a589 pages :bcolor illustrations ;c26 cm  atextbtxt2rdacontent  aunmediatedbn2rdamedia  avolumebnc2rdacarrier  aIncludes indexes  aOriginally published in France in 2011  aTranslated from the French 0aCooking, French1 aWitz, Benoît1 aServeau, Sébastien1 aCorbière, Romain1 aTakeuchi, Hisayuki  aCillero & De Motta0 bUS$55