| 000 | 01069cam a22003254a 4500 | ||
|---|---|---|---|
| 001 | u291127 | ||
| 003 | SIRSI | ||
| 005 | 20160811201420.0 | ||
| 008 | 010322s2001 nyua frb 001 0 eng | ||
| 010 | _a 2001026112 | ||
| 020 | _a0471382574 (cloth : alk. paper) | ||
| 040 |
_aDLC _cDLC _dDLC |
||
| 042 | _apcc | ||
| 050 | 0 |
_aTX820 _bP76 2002 |
|
| 082 | 0 | 0 |
_a641.5/7 _221 |
| 245 | 1 | 4 |
_aThe professional chef / _cthe Culinary Institute of America. |
| 250 | _a7a. | ||
| 260 |
_aNew York : _bWiley, _c2002. |
||
| 300 |
_axix, 1036 p. : _bil., col. ; _c29 cm. |
||
| 500 | _aRev. ed. of: The new professional chef, c1996. | ||
| 504 | _aIncluye referencias bibliográficas (p. 1015-1019) e índice. | ||
| 650 | 0 | _aQuantity cookery. | |
| 650 | 4 | _aCocina. | |
| 710 | 2 | _aCulinary Institute of America. | |
| 730 | 0 | _aNew professional chef. | |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley036/2001026112.html |
| 856 | 4 |
_3Table of Contents _uhttp://www.loc.gov/catdir/toc/onix07/2001026112.html |
|
| 596 | _a9 | ||
| 942 | _cLIBRO | ||
| 999 |
_c136264 _d136264 |
||