000			01917cam a22003977i 4500
001			data
005			20260322212120.0
008			data
035			_a18556204
906			_a7 _bcbc _ccopycat _d2 _encip _f20 _gy-gencatlg
925	0		_aacquire _b1 shelf copy _xpolicy default
010			_a 2014453536
020			_a2841237265
020			_a9782841237265
035			_a(OCoLC)898697818
040			_aCNEDM _beng _cCNEDM _erda _dDLC _dBTCTA _dBDX _dB@L _dCLE _dOCLCO _dUOK _dOCLCF _dDLC
042			_alccopycat
050	0	0	_aTX747 _b.R586 2014
082	0	4	_a641.5 _223
100	1		_aRipert, Eric, _eauthor.
245	1	0	_aMy best / _cEric Ripert.
264		1	_aIssy-les-Moulineaux [France] : _bAlain Ducasse Publishing, _c©2014.
300			_a102 pages : _billustrations (chiefly color) ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
520			_aAlain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermé. These are among the world's most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse's famous vegetable "cookpot" and Hermé's ispahan to Ripert's bluefin tuna and Boulud's sea bass, each volume in My 10 Best offers a master's career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.
650		0	_aCooking (Fish)
650		0	_aCooking.
650		7	_aCooking. _2fast _0(OCoLC)fst01754966
650		7	_aCooking (Fish) _2fast _0(OCoLC)fst01753100
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy1511/2014453536-b.html
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy1511/2014453536-d.html
999			_c1835 _d1835