| 000 | 01380cam a2200337 i 4500 | ||
|---|---|---|---|
| 001 | vtls002722660 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200306154418.0 | ||
| 008 | 110218s2004 njua b 001 0 eng | ||
| 020 | _a0471202029 (hardback) | ||
| 020 | _a9780471202028 (hardback) | ||
| 020 | _a0471309710 (student workbook) | ||
| 039 | 9 |
_a201809071438 _bVLOAD _c201507201521 _dpushpa _c201102181752 _dVLOAD _c201010191758 _dwilmina _y200407271952 _zVLOAD |
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| 040 | _erda | ||
| 082 | 0 | 4 |
_a641.57 _bGIS |
| 100 | 1 |
_aGisslen, Wayne, _d1946- _914398 |
|
| 245 | 1 | 0 |
_aEssentials of professional cooking / _cWayne Gisslen; photography by J. Gerard Smith. |
| 264 | 1 |
_aHoboken, NJ : _bJohn Wiley, _c2004. |
|
| 264 | 4 | _c©2004. | |
| 300 |
_axiv, 562 pages : _bcolour illustrations ; _c29 cm. + _e1 CD-ROM (4 3/4 in.) |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_acomputer _2rdamedia |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
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| 338 |
_acomputer disc _2rdacarrier |
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| 500 | _aAccompanied by : Essentials of professional cooking : student workbook / ProMgmt. National Restaurant Association Educational Foundation (xii, 133 p. ; 24 cm.), c2004. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aFood service. _9204608 |
|
| 650 | 0 |
_aQuantity cooking _9204551 |
|
| 920 | _aSHT : 622890, 622891, 640056, CD088, CD089, CD098,148655, 152976 | ||
| 999 |
_c28359 _d28359 |
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