| 000 | 00900cam a2200241 a 4500 | ||
|---|---|---|---|
| 001 | vtls003206099 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226111436.0 | ||
| 008 | 110218s2011 nyua 001 0 eng | ||
| 020 | _a9781435481374 (hbk.) | ||
| 020 | _a1435481372 (hbk.) | ||
| 039 | 9 |
_a201107261121 _bpushpa _c201102181707 _dVLOAD _c201010281054 _dsiew_eng _c201010191552 _dwilmina _y201008031932 _zmalathy |
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| 082 | 0 | 4 |
_a641.5944 _bCOR 2011 |
| 245 | 0 | 3 |
_aLe Cordon Bleu cuisine foundations / _cthe chefs of Le Cordon Bleu. |
| 246 | 3 | 0 | _aCuisine foundations |
| 260 |
_aClifton Park, N.Y. : _bDelmar/Cengage Learning, _cc2011. |
||
| 300 |
_axii, 530 p. : _bill. (chiefly col.) ; _c29 cm. |
||
| 500 | _aIncludes indexes. | ||
| 610 | 2 | 0 |
_aCordon bleu (School : Paris, France) _937212 |
| 650 | 0 |
_aCooking, French. _911782 |
|
| 710 | 2 |
_aCordon bleu (School : Paris, France) _937212 |
|
| 920 | _aSHT : 148594, 166295 | ||
| 999 |
_c81093 _d81093 |
||