| 000 | 00857cam a2200229 a 4500 | ||
|---|---|---|---|
| 001 | vtls002637960 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200306163458.0 | ||
| 008 | 110218s2003 nyua 00 eng | ||
| 020 | _a0471436259 | ||
| 039 | 9 |
_a201102181358 _bVLOAD _c200606071742 _dpushpa _y200407271948 _zVLOAD |
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| 082 | 0 | 4 |
_a641.57 _bGIS |
| 100 | 1 |
_aGisslen, Wayne, _d1946- _914398 |
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| 245 | 1 | 0 |
_aProfessional cooking / _cWayne Gisslen ; with a foreword by Andri J. Cointreau ; photography by J. Gerard Smith. |
| 250 | _a5th ed. | ||
| 260 |
_aNew York : _bJ. Wiley, _cc2003 + _e1 CD-ROM (4 3/4 in.) |
||
| 300 |
_axxxii, 960 p. : _bcol. ill. ; _c29 cm. |
||
| 500 | _a"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895." | ||
| 650 | 0 |
_aFood service. _9234207 |
|
| 650 | 0 |
_aQuantity cooking _9234208 |
|
| 920 | _aTCHT : 622711, 622805, 622806, CD141 | ||
| 999 |
_c42548 _d42548 |
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