| 000 | 00948cam a2200253 i 4500 | ||
|---|---|---|---|
| 001 | vtls002762860 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226103844.0 | ||
| 008 | 110218s2002 enka 00| 0 eng | ||
| 020 | _a184188216X | ||
| 039 | 9 |
_a201809071438 _bVLOAD _c201507161623 _dpushpa _c201106240851 _dpushpa _c201102181819 _dVLOAD _y200407271954 _zVLOAD |
|
| 040 | _erda | ||
| 082 | 0 | 4 |
_a641.5944 _bWRI |
| 100 | 1 |
_aWright, Jeni. _915066 |
|
| 245 | 1 | 3 |
_aLe Cordon Bleu complete cooking techniques : _b[with over 200 basic recipes from the world's most famous culinary school / _c[Jeni Wright and Eric Treuille] |
| 264 | 1 |
_aLondon : _bCassell Paperbacks, _c2002. |
|
| 300 |
_a351 pages : _bcolour illustrations ; _c28 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 650 | 0 |
_aCooking, French _911782 |
|
| 700 | 1 |
_aTreuille, Eric. _915067 |
|
| 920 | _aSHT : 640043, 640044, 640045, 640046, 640047 | ||
| 999 |
_c28871 _d28871 |
||