| 000 | 00768cam a2200265 4500 | ||
|---|---|---|---|
| 001 | 4563472 | ||
| 005 | 20130515015433.0 | ||
| 008 | 730504s1972 enk 001 0 eng | ||
| 010 | _a 73157352 | ||
| 015 | _aB73-04165 | ||
| 020 | _a0434905860 | ||
| 040 |
_aDLC _cDLC _dDLC |
||
| 050 | 0 | 0 |
_aTX820 _b.F84 1972 |
| 082 | 0 | 0 | _a641.5/7 |
| 100 | 1 |
_aFuller, John, _d1916- _93243 |
|
| 245 | 1 | 4 |
_aThe chef's compendium of professional recipes _c[by] John Fuller and Edward Renold. |
| 250 | _a2nd ed. | ||
| 260 |
_aLondon, _bHeinemann, _c1972. |
||
| 300 |
_axii, 340 p. _c23 cm. |
||
| 350 | _a£2.00 | ||
| 650 | 0 |
_aQuantity cooking. _92268 |
|
| 700 | 1 |
_aRenold, Edward, _ejoint author. _93244 |
|
| 906 |
_a7 _bcbc _corignew _d3 _encip _f19 _gy-gencatlg |
||
| 942 |
_2lcc _cBK |
||
| 999 |
_c49964 _d49964 |
||