| 000 | 00981nam a2200301Ia 4500 | ||
|---|---|---|---|
| 999 |
_c225540 _d225540 |
||
| 001 | 307260 | ||
| 005 | 20180907104801.0 | ||
| 008 | 060914t2011 nyua 001 0 eng d | ||
| 020 | _a9780470421352 | ||
| 040 |
_aEVLG _bspa _erda |
||
| 049 | _aMayaguez | ||
| 092 | 0 |
_a641.57 _bC967p8 2011 |
|
| 245 | 0 | 4 |
_aThe professional chef / _cthe Culinary Institute of America; |
| 250 | _a9th ed. | ||
| 260 |
_aNew York: _bJohn Wiley & Sons; _cc2011. |
||
| 264 |
_aNew York: _bJohn Wiley & Sons; _c2011. |
||
| 300 |
_axix, 1212 p. _bill. _c29 cm. |
||
| 336 | _btxt | ||
| 337 |
_2rdamedia _bn |
||
| 338 |
_2rdacarrier _bnc |
||
| 504 | _aIncludes bibliographical references (p. 1185-1190) and index. | ||
| 590 | _aeigm 03/2012 | ||
| 710 | 2 |
_aCulinary Institute of America. _983068 |
|
| 050 | 0 | 0 |
_aTX820 _b.P738 2011 |
| 090 | _aTX820 .P738 2011 | ||
| 650 | 0 |
_aQuantity cookery. _9155860 _2Local |
|
| 942 |
_2lcc _c6 _hTX 820 .P738 2011 _kTX 820 _m.P738 2011 |
||