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The art of cuisine

Author: Maurice JoyantHenri de Toulouse-LautrecMargery WeinerBarbara KafkaM G DortuAll authors
Publisher: New York : Holt, Rinehart and Winston, [1966]
Edition/Format:   Print book : English : First editionView all editions and formats
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Genre/Form: Cookbooks
Menus
Document Type: Book
All Authors / Contributors: Maurice Joyant; Henri de Toulouse-Lautrec; Margery Weiner; Barbara Kafka; M G Dortu; Ph Huisman
OCLC Number: 1320340
Notes: Translation of: L'art de la cuisine (Lausanne : Edita, 1966). First ed. published in 1930 under title: La cuisine de monsieur Momo.
Includes index.
Description: 164 pages, 32 unnumbered leaves of plates : illustrations (some color) ; 25 cm
Other Titles: Cuisine de monsieur Momo.
Responsibility: Henri de Toulouse-Lautrec [and] Maurice Joyant ; introduction by M.G. Dortu and Ph. Huisman ; translated by Margery Weiner ; culinary notes and annotation by Barbara Kafka.

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<http:\/\/www.worldcat.org\/oclc\/1320340<\/a>> # The art of cuisine<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:CreativeWork<\/a>, schema:Book<\/a> ;\u00A0\u00A0\u00A0\nbgn:translationOfWork<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/1320340#CreativeWork\/unidentifiedOriginalWork<\/a>> ; # Art de la cuisine.<\/span>\n\u00A0\u00A0\u00A0\nlibrary:oclcnum<\/a> \"1320340<\/span>\" ;\u00A0\u00A0\u00A0\nlibrary:placeOfPublication<\/a> <http:\/\/id.loc.gov\/vocabulary\/countries\/nyu<\/a>> ;\u00A0\u00A0\u00A0\nrdfs:seeAlso<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#CreativeWork\/cuisine_de_monsieur_momo<\/a>> ; # Cuisine de monsieur Momo.<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Topic\/cooking_french<\/a>> ; # Cooking, French<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/dewey.info\/class\/641.5944\/<\/a>> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Place\/france<\/a>> ; # France.<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Topic\/cooking_france<\/a>> ; # Cooking--France<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Topic\/cooking<\/a>> ; # Cooking<\/span>\n\u00A0\u00A0\u00A0\nschema:author<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Person\/joyant_maurice<\/a>> ; # Maurice Joyant<\/span>\n\u00A0\u00A0\u00A0\nschema:bookEdition<\/a> \"First edition<\/span>\" ;\u00A0\u00A0\u00A0\nschema:bookFormat<\/a> bgn:PrintBook<\/a> ;\u00A0\u00A0\u00A0\nschema:contributor<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Person\/huisman_ph<\/a>> ; # Ph Huisman<\/span>\n\u00A0\u00A0\u00A0\nschema:contributor<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Person\/dortu_m_g<\/a>> ; # M. G. Dortu<\/span>\n\u00A0\u00A0\u00A0\nschema:contributor<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Person\/kafka_barbara<\/a>> ; # Barbara Kafka<\/span>\n\u00A0\u00A0\u00A0\nschema:contributor<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Person\/weiner_margery<\/a>> ; # Margery Weiner<\/span>\n\u00A0\u00A0\u00A0\nschema:contributor<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Person\/joyant_maurice<\/a>> ; # Maurice Joyant<\/span>\n\u00A0\u00A0\u00A0\nschema:datePublished<\/a> \"1966<\/span>\" ;\u00A0\u00A0\u00A0\nschema:exampleOfWork<\/a> <http:\/\/worldcat.org\/entity\/work\/id\/3901004864<\/a>> ; # Cuisine de monsieur Momo.<\/span>\n\u00A0\u00A0\u00A0\nschema:genre<\/a> \"Cookbooks<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:genre<\/a> \"Menus<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:illustrator<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Person\/toulouse_lautrec_henri_de_1864_1901<\/a>> ; # Henri de Toulouse-Lautrec<\/span>\n\u00A0\u00A0\u00A0\nschema:inLanguage<\/a> \"en<\/span>\" ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"The art of cuisine<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:productID<\/a> \"1320340<\/span>\" ;\u00A0\u00A0\u00A0\nwdrs:describedby<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/1320340<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n\n

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<http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Topic\/cooking_france<\/a>> # Cooking--France<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Cooking--France<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/3901004864#Topic\/cooking_french<\/a>> # Cooking, French<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Cooking, French<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.loc.gov\/vocabulary\/countries\/nyu<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Place<\/a> ;\u00A0\u00A0\u00A0\ndcterms:identifier<\/a> \"nyu<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
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<http:\/\/www.worldcat.org\/title\/-\/oclc\/1320340<\/a>>\u00A0\u00A0\u00A0\u00A0a \ngenont:InformationResource<\/a>, genont:ContentTypeGenericResource<\/a> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/www.worldcat.org\/oclc\/1320340<\/a>> ; # The art of cuisine<\/span>\n\u00A0\u00A0\u00A0\nschema:dateModified<\/a> \"2020-03-03<\/span>\" ;\u00A0\u00A0\u00A0\nvoid:inDataset<\/a> <http:\/\/purl.oclc.org\/dataset\/WorldCat<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n