| 000 | 00824nam a2200265Ia 4500 | ||
|---|---|---|---|
| 001 | 284049 | ||
| 003 | OCoLC | ||
| 005 | 20160527200750.0 | ||
| 008 | 040301s2005 nyu 001 0 eng | ||
| 010 | _a 2004046053 | ||
| 020 | _a1401840922 (pbk.) | ||
| 020 | _a9781401840921 (pbk.) | ||
| 035 | _a(OCoLC)54753134 | ||
| 040 |
_aDLC _cDLC _dOCL _dBAKER _dBTCTA _dYDXCP |
||
| 050 | 0 | 0 |
_aTX911 _b.G4297 2005 |
| 082 | 0 | 0 |
_a647.95023 _bG314s _222 |
| 100 | 1 |
_aGelb, Alan. _2Local _9101694 |
|
| 245 | 1 | 2 |
_aA survival guide for culinary professionals _cby Alan Gelb and Karen Levine. |
| 260 |
_aClifton Park, NJ _bThomson Delmar Learning _cc2005. |
||
| 300 |
_av, 329 p. _c20 cm. |
||
| 500 | _aIncludes index. | ||
| 650 | 0 |
_aFood service _2Local _997692 |
|
| 650 | 0 |
_aCookery _2Local _980378 |
|
| 700 | 1 |
_aLevine, Karen _2Local _9125309 |
|
| 999 |
_c204927 _d204927 |
||