| 000 | 01073nam a2200325Ia 4500 | ||
|---|---|---|---|
| 001 | 259466 | ||
| 003 | OSt | ||
| 005 | 20241008093301.0 | ||
| 008 | 080326t2001 sp a 001 0 spa d | ||
| 020 | _a8489396809 | ||
| 040 |
_aEVLG _bspa _erda _cost |
||
| 049 | _aMayaguez | ||
| 082 | 0 | 0 | _2641.22 L433l |
| 090 |
_aTX349 _b.C6318 2001 |
||
| 245 | 0 | 3 |
_aLas técnicas del Chef : _bequipo, ingredientes, terminología gastronómica / _cLe Cordon Bleu ; traducción de Ana María Pérez Martínez. |
| 246 | _aLe Cordon Bleu | ||
| 250 | _a1a ed. lengua española | ||
| 260 |
_aBarcelona : _bBLUME, _cc2001. |
||
| 300 |
_a256 p. : _bcol. ill. ; _c29 cm. |
||
| 336 |
_2rdacontent _btxt _atext |
||
| 337 |
_2rdamedia _bn _aunmediated |
||
| 338 |
_2rdacarrier _bnc _avolume |
||
| 500 | _aTranslation of: Le Cordon Bleu Kitchen essentials. | ||
| 504 | _aIncludes index. | ||
| 650 | 0 |
_aVinicultura _2LEMB _93252 |
|
| 650 | 0 |
_aWine and wine making _2Local _9189710 |
|
| 710 | 1 | 0 |
_aCordon Blue School : Paris, France _980755 |
| 740 | 4 | _aLas técnicas del chef | |
| 942 |
_2lcc _c6 |
||
| 999 |
_c186608 _d186608 |
||