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[null,"1.","Record Nr.",null,"UNIBAS000023854"]
[null,null,"Autore",null,"Tolstoj, Lev Nikolaevič"]
[null,null,"Titolo",null,"Il cero ed altri racconti / Leone Tolstoi ; a cura di Angelo Colombo"]
[null,null,"Pubbl/distr/stampa",null,"Milano : <<Fratelli>> Treves, 1920"]
[null,null,"Descrizione fisica",null,"220 p. : 1 ritr. ; 20 cm"]
[null,null,"Collana",null,"Biblioteca amena ; 918"]
[null,null,"Disciplina",null,"891.7"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","In cop. e in testa al front. firma autografa: Sergio De Pilato, sett. '920"]
[{"$nulls":4},"In calce al front.: Secondo migliaio"]
[{"$nulls":4},"L. 3"]
[null,"2.","Record Nr.",null,"UNINA9910819248003321"]
[null,null,"Autore",null,"de Villiers A."]
[null,null,"Titolo",null,"Le tour du monde en quatre-vingts recettes : Choix de recettes de cuisine étrangère simplifiées et francisées / / A. de Villiers"]
[null,null,"Pubbl/distr/stampa",null,"[Place of publication not identified] : , : Ligaran, , [2015]"]
[{"$nulls":4},"©2015"]
[null,null,"ISBN",null,"2-335-01672-5"]
[null,null,"Descrizione fisica",null,"1 online resource (84 p.)"]
[null,null,"Disciplina",null,"641.5"]
[null,null,"Soggetti",null,"Cooking"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,"Nota di contenuto",null,"Couverture; Page de Copyright; Page de titre; Toast-préface; Potages; SCHTSCHI; LAPSCHA; SOUPE RUSSE; BORSCH; BARSZEZ; POTAGE ESPAGNOL; POTAGE MILANAIS; OXTAIL SOUP; SOUPE AUX FAISANS; MOCKTURTLE; Hors-d'œuvre; SANDWICH À LA CAMBRIDGE; WELSCH RABBIT; HUÎTRES MÉTROPOLE; PAILLES PIQUANTES; SARDINES AU PARMESAN; TOMATES FARCIES À LA POLONAISE; HARENGS À LA ROYALE; SAUMON SALÉ; Poissons; HOMARD À LA CRÈME; HOMARD À LA NEWPORT; CARPE À LA JUIVE; CARPE POLONAISE; POISSON PIQUÉ; BROCHET FARCI À LA HAMBOURG; SOLE À LA CHOUCROUTE; POISSON AU MACARONI; TRUITES À LA BRISTOL; SOLE À LA PORTUGAISE"]
[{"$nulls":4},"EntréesBLINIS; AKROSCHKA; CÔTELETTES À LA RUSSE; BEEFSTEAK POLONAIS; ZRAZÉ; VEAU À LA POLONAISE; GULYASH; POULET AU PAPRIKA; BŒUF EN COCOTTE; POITRINE DE VEAU FARCIE; POULET BERGAMASQUE; STOFFATO; OMELETTE MANCINI; GNOKIS; SARMALIS; PILAFF; BEIGNETS AU JAMBON; VIANDE SALÉE; KLOPS DE KŒNIGSBERG; BEEFSTEAK PIE; PUDDING DE PERDREAUX; TOURTE SURPRISE; KEGEREE; Rôtis; GIGOT À LA HAMBOURG; FAISAN À LA CHOUCROUTE; LIÈVRE À L'ANGLAISE; RÔTI DE VEAU À LA ZURICH; RÔTI ESTERHAZY; GIGOT À LA MOSCOVITE; Légumes; RISOTTO MILANAIS; RISOTTO À LA CHERTOSINA; RISOTTO À LA PARMEGIANE"]
[{"$nulls":4},"POMMES DE TERRE PIÉMONTAISESPUDDING AUX ÉPINARDS; NOCKERL; CHAMPIGNONS ET CÈPES; POMMES DE TERRE MECKLEMBOURG; POMMES DE TERRE STRASBOURGEOISES; CHOUX ROUGES AUX MARRONS; Salades; SALADE HOLLANDAISE; SALADE DE CONCOMBRES; SALADE ALEXANDRA; SALADE NELIDOW; Entremets; KISSEL; TAGLIARINI; CERISES À LA MARGARITA; POLPETTES DE PERSICO; OMELETTE AU CITRON; "]
[{"$nulls":4},"MONNA; PUDDING KING EDOUARD; ROLY-POLY; TIPSY; SNOWDON PUDDING; NASSAU PUDDING; ROTE GRUTZE; DAMPFNUDEL; GATEAU AUX CROISSANTS; KAISERSCHMARREN; CROÛTONS AUX AMANDES; GATEAU AUX NOUILLES; KOUGUEL; SCHALETH; Sauces et pâtes; SABAYONE"]
[{"$nulls":4},"CUMBERLAND SAUCESAUCE AU PAIN; MINT SAUCE; SAUCE AU HARENG; SAUCE AUX ANCHOIS; SAUCE AU RAIFORT; STRUDEL; PÂTE CRÈME; PÂTE LÉGÈRE; PÂTE BRISÉE; Boissons; PUNCH ROYAL; HOPPELPOPPEL; LIMONADE BLANCHE; COCKTAIL; CLARET CUP"]
[null,null,null,"Sommario/riassunto","Extrait : \"\"SCHTSCHl - Prendre un morceau de poitrine de bœuf, le faire bouillir avec les légumes et les herbes nécessaires pour le pot-au-feu. Dans le même temps, faire revenir de la choucroute dans du beurre avec des oignons ; ajouter du poivre et des feuilles de laurier.\"\""]