| 000 | 01693cam a22004334a 4500 | ||
|---|---|---|---|
| 001 | 14165860 | ||
| 003 | KEPU | ||
| 005 | 20140405145040.0 | ||
| 008 | 051108s2007 njua b 001 0 eng | ||
| 010 | _a 2005032307 | ||
| 015 |
_aGBA604041 _2bnb |
||
| 015 |
_aGBA604042 _2bnb |
||
| 015 |
_aGBA604043 _2bnb |
||
| 016 | 7 |
_a013354387 _2Uk |
|
| 016 | 7 |
_a013354388 _2Uk |
|
| 016 | 7 |
_a013354389 _2Uk |
|
| 020 | _a047166376X (cloth trade version) | ||
| 020 | _a0471663743 (cloth/cd college version) | ||
| 020 | _a0471663751 (pbk.) | ||
| 035 | _a(OCoLC)ocm62282158 | ||
| 040 |
_aDLC _cDLC _dYDX _dBAKER _dUKM _dCOO _dDLC |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX820 _b.G54 2007 |
| 082 | 0 | 0 |
_a641.5/7 _222 |
| 100 | 1 |
_aGisslen, Wayne, _d1946- _927534 |
|
| 245 | 1 | 0 |
_aProfessional cooking / _cWayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau. |
| 250 | _a6th ed. | ||
| 260 |
_aHoboken, N.J. : _bJohn Wiley, _cc2007. |
||
| 300 |
_axxxii, 1056 p. : _bill. (chiefly col.) ; _c29 cm. |
||
| 500 | _a"Featuring recipes from Le Cordon Bleu." | ||
| 504 | _aIncludes bibliographical references (p. 1031-1032) and indexes. | ||
| 650 | 0 |
_aQuantity cooking. _92268 |
|
| 650 | 0 |
_aFood service. _9375 |
|
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/ecip063/2005032307.html |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0623/2005032307-d.html |
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
||
| 942 |
_2lcc _cBK _hTX820.G54 2007 |
||
| 999 |
_c63670 _d63670 |
||