| 000 | 01011cam a2200301 a 4500 | ||
|---|---|---|---|
| 008 | 010921s2003 nyua b 001 0 eng | ||
| 010 | _a 2001046853 | ||
| 020 | _a0471436259 | ||
| 020 | _z0471397113 (with CD-ROM) | ||
| 040 |
_aDLC _cDLC _dDLC |
||
| 050 | 0 | 0 |
_aTX820 _b.G54 2003 |
| 082 | 0 | 0 |
_a641.57 _221 |
| 100 | 1 | _aGisslen, Wayne,. | |
| 245 | 1 | 0 |
_aProfessional cooking / _cWayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith. |
| 250 | _aFifth edition. | ||
| 260 |
_aNew York : _bJohn Wiley & Sons, Inc, _cc2003. |
||
| 300 |
_axxxii, 960 pages : _billustrations ; _c28 cm. |
||
| 500 | _a"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895." | ||
| 504 | _aIncludes bibliographical references (p. 899-900) and indexes. | ||
| 650 | 0 | _aQuantity cookery. | |
| 650 | 0 | _aFood service. | |
| 035 | _a(IMchF)fol08342540 | ||
| 926 |
_aDestiny Material Type _bHardcover |
||
| 005 | 20240929112722.0 | ||
| 001 | 25315 | ||
| 003 | 0000000000 | ||
| 942 |
_cCIR _2ddc |
||
| 999 |
_c2821 _d2821 |
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