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|---|---|---|---|
| 001 | 12355816 | ||
| 003 | OSt | ||
| 005 | 20241115092049.0 | ||
| 008 | 010322s2002 nyua b 001 0 eng | ||
| 020 |
_a0471382574 _cRM281.40 _qhardback |
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| 020 | _a9780471382577 | ||
| 039 | 9 |
_c20241115083701.0 _h22 _iNUR SALIZAH NG ABDULLAH |
|
| 040 |
_aLOC _beng _cLOC _dPTSS _erda |
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| 082 | 0 | 4 |
_a641.57 _221 |
| 090 | 0 | 0 |
_a641.57 _bPRO |
| 245 | 0 | 4 |
_aThe Professional Chef / _cThe Culinary Institute of America. |
| 250 | _a7th edition | ||
| 264 | 1 |
_aNew York : _bJohn Wiley & Sons, _c2002 |
|
| 264 | 1 | _c©2002 | |
| 300 |
_axix, 1036 pages : _billustrations (some colour) ; _c29 cm |
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| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
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| 504 | _aIncludes bibliographical references (pages 1015-1019) and indexes. | ||
| 650 | 1 | 0 |
_aQuantity cooking. _97251 |
| 710 | 2 |
_aCulinary Institute Of America, _eauthor. _97254 |
|
| 730 |
_aNew professional chef. _97257 |
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| 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 |
|
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg |
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| 942 |
_2ddc _cBK |
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| 999 |
_c7344 _d7344 |
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