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| 008 | 981204s2000 nyua b b 001 0 eng | ||
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| 082 | 0 | 4 |
_a641.57 _221 |
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_a641.57 _bPRO |
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_aThe professional chef's techniques of healthy cooking / _cby the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor. |
| 250 | _aSecond Edition | ||
| 264 | 1 |
_aNew York : _bWiley, _c2000 |
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| 264 | 4 | _c©2000 | |
| 300 |
_axxi, 634 pages : _bcolour illustrations ; _c28 cm |
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| 336 |
_2rdacontent _atext |
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| 337 |
_2rdamedia _aunmediated |
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| 338 |
_2rdacarrier _avolume |
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| 504 | _aIncludes bibliographical references (page 604) and index. | ||
| 650 | 1 | 0 |
_aQuantity cooking. _98763 |
| 650 | 2 | 0 |
_aNutrition. _98766 |
| 700 | 1 |
_aArmentrout, Jennifer S., _eeditor. _98769 |
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| 710 | 2 |
_aCulinary Institute of America, _eauthor. _98772 |
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| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley042/98052145.html |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley033/98052145.html |
| 856 | 4 |
_3Table of Contents _uhttp://www.loc.gov/catdir/toc/onix04/98052145.html |
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