| 000 | 00856nam a2200253Ia 4500 | ||
|---|---|---|---|
| 001 | 208709 | ||
| 003 | BIBL | ||
| 005 | 20160527194407.0 | ||
| 008 | 950908s1996 nyuaf 001 0 eng | ||
| 010 | _a 95041073 | ||
| 020 | _a0471106038 (cloth : alk. paper) | ||
| 040 |
_aDLC _cDLC _dDLC |
||
| 050 | 0 | 0 |
_aTX820 _b.L37 1996 |
| 082 | 0 | 0 |
_a641.7/9 _220 |
| 100 | 1 |
_aLarousse, David Paul _2Local _9123220 |
|
| 245 | 1 | 4 |
_aThe professional Garde Manger _ba guide to the art of the buffet _cDavid Paul Larousse. |
| 260 |
_aNew York _bWiley _cc1996. |
||
| 300 |
_axiv, 423 p., [32] p. of plates _bill. (some col.) _c26 cm. |
||
| 500 | _aIncludes indexes and glossary. | ||
| 650 | 0 |
_aQuantity cookery. _2Local _9155860 |
|
| 650 | 0 |
_aBuffets Cookery _2Local _966526 |
|
| 650 | 0 |
_aGarnishes Cookery _2Local _9101203 |
|
| 650 | 0 |
_aCookery Cold dishes _2Local _980381 |
|
| 999 |
_c155931 _d155931 |
||