01062nam2-2200349---450-99000960145040332120120724191628.0978-0-9827610-0-7000960145FED01000960145(Aleph)000960145FED0100096014520120705d2011----km-y0itay50------baengUSa-------001yy<<6.: >>Kitchen manualNathan Myhrvold with Chris Young and Maxime Biletphotography by Ryan Matthew Smith and Nathan MyhrvoldBellevue, WAThe cooking lab2011xi, 363 p.28 cm0010009599432001Modernist cuisine641.01321itaMyhrvold,Nathan517073Young,Chris517074Bilet,Maxime517075Smith,Ryan MatthewITUNINARICAUNIMARCBK99000960145040332160 641.013 A 1:613869FAGBCFAGBCKitchen manual850003UNINA01350nam0 22003131i 450 UON0024974020231205103625.2420040217d1930 |0itac50 bafreFR||||0 |||||Histoire de la langue françaisedes origines a 1900. 3: La formation de la langue classique, (1600-1660). Pt. 1Ferdinand BrunotÉd. revue et corrigéeParisLibrairie Armand Colin1930XXXIV, 419 p.,25 cm001UON003728742001 ˆLa ‰Formation de la langue classique, (1600-1660)GRAMMATICA STORICAUONC042569FILINGUA FRANCESE STORIA SEC 17UONC053516FILINGUA FRANCESE GRAMMATICA STORICAUONC053588FIFRParisUONL002984440Lingue romanze (Lingue neolatine) Francese21BRUNOTFerdinandUONV137382290036Librairie Armand ColinUONV254209650ITSOL20240220RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00249740SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI S.C I F 01 c SI PRV17355 6 01 c Histoire de la langue française447104UNIOR