| Record ID | harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:389447663:815 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:389447663:815?format=raw |
LEADER: 00815nam a22002538a 4500
001 011445151-6
005 20081023121210.0
008 070111s2008 njua b 001 0 eng
010 $a 2007001280
020 $a9780470055908 (cloth)
035 0 $aocm77831049
040 $aDLC$cDLC$dDLC
050 00 $aTX830$b.G37 2007
082 00 $a641.7/9$222
245 00 $aGarde manger :$bthe art and craft of the cold kitchen /$cThe Culinary Institute of America.
250 $a3rd ed.
260 $aHoboken, N.J. :$bJohn Wiley and Sons,$cc2008.
300 $axix, 666 p. :$bill. (chiefly col.) ;$c29 cm.
504 $aIncludes bibliographical references (p. 632-635) and indexes.
650 0 $aCold dishes (Cooking)
650 0 $aQuantity cooking.
710 2 $aCulinary Institute of America.
988 $a20080422
906 $0DLC