<?xml version='1.0' encoding='utf-8'?><OAI-PMH xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/ http://www.openarchives.org/OAI/2.0/OAI-PMH.xsd"><responseDate>2026-05-17T19:49:35Z</responseDate><request verb="GetRecord" metadataPrefix="oai_dc" identifier="oai:www.bilketa.eus:ark:/27020/go812878">https://www.bilketa.eus/in/rest/oai</request><GetRecord><record><header><identifier>oai:www.bilketa.eus:ark:/27020/go812878</identifier><setSpec>ALL</setSpec><datestamp>2026-05-11T13:42:35Z</datestamp></header><metadata> <oai_dc:dc xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><dc:description>30 recettes traditionnelles issues du terroir gascon : la garbure béarnaise, le tourin à l'ail, les entrecôtes à la bordelaise, les pommes de terre sarladaises, le pastis gascon, le béret basque, etc.</dc:description><dc:identifier>https://www.bilketa.eus/ark:/27020/go812878</dc:identifier><dc:creator>Faurie, Aline (....-....)</dc:creator><dc:source>BDPA, 641.94 GAS (Pau)</dc:source><dc:source>BDPA, 641.94 GAS (Cambo-les-Bains)</dc:source><dc:date>DL 2014</dc:date><dc:type xml:lang="eng">text</dc:type><dc:type xml:lang="fre">monographie imprimée</dc:type><dc:type xml:lang="eng">printed monograph</dc:type><dc:identifier>urn:EAN:9782365751018</dc:identifier><dc:format>1 vol. (31 p.) ; couv. ill. en coul. ; 21 cm</dc:format><dc:relation>vignette : https://www.bilketa.eus/in/rest/Thumb/image?id=ark:/27020/go812878&amp;mat=book</dc:relation><dc:identifier>urn:ISBN:978-2-36575-101-8</dc:identifier><dc:language>fre</dc:language><dc:publisher>Marivole (Romorantin)</dc:publisher><dc:subject>Cuisine gasconne</dc:subject><dc:title>La cuisine gasconne</dc:title></oai_dc:dc></metadata></record></GetRecord></OAI-PMH>