Anthony Bourdain's Les Halles cookbook : strategies, recipes, and techniques of classic bistro cooking
(Book)
Author
Published
New York : Bloomsbury, [2004].
ISBN
158234180X
Status
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Downers Grove Public Library - 2nd Floor - Adult | 641.5944 BOU | On Shelf |
| Downers Grove Public Library - 2nd Floor - Adult | 641.5944 BOU | On Shelf |
| Indian Prairie Public Library District - 1st Floor | COOKING FRENCH BOURDAIN | On Shelf |
| Itasca Community Library - Nonfiction | COOKING GENERAL CELEBS BOU | On Shelf |
| Oak Park Public Library Main Branch - 3rd Floor | 641.5944 BOU | On Shelf |
More Details
Published
New York : Bloomsbury, [2004].
Format
Book
Physical Desc
304 pages : illustrations (some color) ; 25 cm
Language
English
ISBN
158234180X
Notes
Bibliography
Includes bibliographical references (page 290) and index.
Citations
APA Citation, 7th Edition (style guide)
Bourdain, A., Meirelles, J., Lajaunie, P., & DiScalfani, R. (2004). Anthony Bourdain's Les Halles cookbook: strategies, recipes, and techniques of classic bistro cooking (First U.S. edition.). Bloomsbury.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Anthony. Bourdain et al.. 2004. Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking. Bloomsbury.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Anthony. Bourdain et al.. Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking Bloomsbury, 2004.
MLA Citation, 9th Edition (style guide)Bourdain, Anthony., Jose Meirelles, Philippe Lajaunie, and Robert DiScalfani. Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking First U.S. edition., Bloomsbury, 2004.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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