The cooking of France
(Book)
Author
Published
New York : Benchmark Books, 2003.
ISBN
0761412166
Status
Description
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Also in this Series
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Copies
| Location | Call Number | Status |
|---|---|---|
| Bedford Park Public Library District - Juvenile Stacks | J 641.59 LOCRICCHIO | On Shelf |
| Berwyn Public Library - Juvenile Stacks | J COOKING AROUND THE WORLD LOCRICCHIO | On Shelf |
| Bloomingdale Public Library - Froio Collection | J 641.5944 LOC (MULTICULTURAL) | On Shelf |
| Sugar Grove Public Library District - Juvenile Non-Fiction | J 641.5944 LOCRICCHIO | On Shelf |
More Details
Published
New York : Benchmark Books, 2003.
Format
Book
Physical Desc
79 pages : color illustrations ; 27 cm.
Language
English
ISBN
0761412166
Notes
General Note
Includes index.
Description
Introduces the different culinary regions of France through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.
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Citations
APA Citation, 7th Edition (style guide)
Locricchio, M. (2003). The cooking of France . Benchmark Books.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Locricchio, Matthew. 2003. The Cooking of France. Benchmark Books.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Locricchio, Matthew. The Cooking of France Benchmark Books, 2003.
MLA Citation, 9th Edition (style guide)Locricchio, Matthew. The Cooking of France Benchmark Books, 2003.
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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