| 000 | 00718nam a2200205Ia 4500 | ||
|---|---|---|---|
| 001 | 248906 | ||
| 005 | 20160527185458.0 | ||
| 008 | 050425c2001 nyua 001 0 eng d | ||
| 020 | _a0471393487 | ||
| 049 | _aMayaguez | ||
| 090 |
_aTX349 _b.C673 2001 |
||
| 092 | 0 |
_a641.5 _bK62l 2001 |
|
| 245 | 0 | 3 |
_aLe Cordon Bleu kitchen essentials _bthe Complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu. |
| 260 |
_aNew York _bJohn Wiley & Sons _cc2001 |
||
| 300 |
_a256 p. _bcol. ill. _c27 cm. |
||
| 500 | _aIncludes index. | ||
| 650 | 0 |
_aCooking. _2Local _980417 |
|
| 650 | 0 |
_aKitchen utensils. _2Local _9120589 |
|
| 710 | 2 |
_aCordon bleu School : Paris, France _2Local _980754 |
|
| 999 |
_c178757 _d178757 |
||