| 000 | 01500cam a2200397 i 4500 | ||
|---|---|---|---|
| 001 | 12540931 | ||
| 003 | OSt | ||
| 005 | 20240902112701.0 | ||
| 008 | 010921t20012003nyua b 001 0 eng d | ||
| 010 | _a 2001046853 | ||
| 020 |
_a0471436259 _cRM319.63 _qhardback |
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| 020 | _z0471397113 | ||
| 040 |
_aDLC _cKKKUA _dKKKUA _beng _erda |
||
| 050 | 0 | 0 |
_aTX820 _b.G54 2001 |
| 082 | 0 | 0 |
_a641.57 _221 |
| 100 | 1 |
_aGisslen, Wayne, _d1946- |
|
| 245 | 1 | 0 |
_aProfessional cooking / _cWayne Gisslen ; With a foreword by ANDRÉ J. COINTREAU ; photography by J.GERARD SMITH. |
| 250 | _aFIFTH EDITION | ||
| 264 |
_aNew York : _bJohn Wiley & Sons, _c2001 |
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| 264 | _c©2003 | ||
| 300 |
_axxxii, 960 pages: _bcolour illustrations; _c28 cm |
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| 336 |
_atext _brdacontent |
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| 337 |
_aunmediated _brdamedia |
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| 338 |
_avolume _brdacarrier |
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| 500 | _a"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895." | ||
| 504 | _aIncludes bibliographical references: page 899-900 and indexes. | ||
| 650 | 1 | 0 | _aQuantity cooking. |
| 650 | 2 | 0 | _aFood service. |
| 658 | _cSKU, SOP | ||
| 700 |
_aCointreau, André J, _eforeword |
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| 700 |
_aSmith Gerard, _ephotographer. |
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| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley043/2001046853.html |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley035/2001046853.html |
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/wiley021/2001046853.html |
| 942 |
_2lcc _n0 _cBK |
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| 999 |
_c3052 _d3052 |
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