| 000 | 01399cam a2200385 a 4500 | ||
|---|---|---|---|
| 001 | 4961194 | ||
| 003 | OSt | ||
| 005 | 20231006133440.0 | ||
| 008 | 970224s1997 nyua 001 0 eng | ||
| 010 | _a 97007952 | ||
| 020 |
_a0688152066 _cRM345.59 |
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| 040 |
_aDLC _cKKKUANTANNTANNTAN _dKKKUANTANNTAN _bEnglish |
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| 043 | _ae-fr--- | ||
| 050 | 0 | 0 |
_aTX719 _b.W75 1997 |
| 082 | 0 | 0 |
_a641.5944 _221 |
| 100 | 1 | _aWright, Jeni. | |
| 245 | 1 | 0 |
_aLe Cordon Bleu complete cooking techniques : _bthe indispensable reference demonstates over 700 illustrated techniques with 2,000 photos and 200 recipes / _cJeni Wright & Eric Treuille. |
| 246 | 3 | 0 | _aComplete cooking techniques |
| 246 | 3 | 0 | _aCooking techniques |
| 250 | _a1st U.S. ed. | ||
| 260 |
_aNew York : _bWilliam Morrow, _c[1997] |
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| 264 |
_aNew York : _bWilliam Morrow, _c©1997 |
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| 300 |
_a351 pages: _bcolour illustrations; _c29 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 | _aIncludes index. | ||
| 650 | 0 | _aCooking, French. | |
| 658 | _cSKU | ||
| 700 | 1 | _aTreuille, Eric. | |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/hc043/97007952.html |
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg |
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| 942 |
_2lcc _n0 _cBK |
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| 999 |
_c4627 _d4627 |
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