| 000 | 01104nam a2200301Ia 4500 | ||
|---|---|---|---|
| 999 |
_c168133 _d168133 |
||
| 001 | 224391 | ||
| 003 | BIBL | ||
| 005 | 20180907104333.0 | ||
| 008 | 991217t1999 nyua 000 0 eng d | ||
| 020 |
_a0471245631 _c53.68. |
||
| 040 |
_aEVLG _bspa _erda |
||
| 092 |
_aR;641.57 _bG535p4 |
||
| 100 | 0 |
_aGisslen, Wayne _9102924 |
|
| 245 | 1 | 0 |
_aProfessional cooking / _cWayne Gisslen ; with foreword by André J. Cointreau, Le Cordon Bleu ; photograph by J. Gerard Smith; |
| 250 | _a4th ed. | ||
| 260 |
_aNew York: _bJohn Wiley & Sons; _cc1999. |
||
| 264 |
_aNew York: _bJohn Wiley & Sons; _c1999. |
||
| 300 |
_axxxiii, 858 p. _bill. (some col.) _c29 cm. |
||
| 336 | _btxt | ||
| 337 |
_2rdamedia _bn |
||
| 338 |
_2rdacarrier _bnc |
||
| 500 | _aFeaturing recipes from Le Cordon Bleu L'Art Culinare Paris-1895. | ||
| 504 | _aIncludes bibliographical references (p. 811-812) and index. | ||
| 090 |
_aTX820 _b.G54 1999 |
||
| 650 | 0 |
_aFood service _2Local _997692 |
|
| 650 | 0 |
_aQuantity cookery. _2Local _9155860 |
|
| 942 |
_2lcc _c6 _hTX 820 .G54 1999 _kTX 820 _m .G54 1999 |
||