| 000 | 01260cam a2200325 a 4500 | ||
|---|---|---|---|
| 001 | 13347789 | ||
| 003 | OSt | ||
| 005 | 20250505105532.0 | ||
| 008 | 030922s2003 nyua b 001 0 eng | ||
| 010 | _a 2003530001 | ||
| 020 | _a0471397113 | ||
| 020 | _z0471436259 (without CD-ROM) | ||
| 040 |
_aDLC _cDLC _dDLC |
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| 050 | 0 | 0 |
_aTX820 _b.G54 2003 |
| 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 Gerard Smith. |
| 250 | _a5th ed. | ||
| 260 |
_aNew York : _bJ. Wiley, _cc2003. |
||
| 300 |
_axxxii, 960 p. : _bcol. ill. ; _c29 cm. + _e1 CD-ROM (4 3/4 in.) |
||
| 500 | _a"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895." | ||
| 504 | _aIncludes bibliographical references (p. 899-900) and indexes. | ||
| 650 | 0 | _aQuantity cooking. | |
| 650 | 0 | _aFood service. | |
| 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 |
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f20 _gy-gencatlg |
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| 942 |
_2ddc _cBK _n0 |
||
| 999 |
_c1369 _d1369 |
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