| Record ID | ia:chefsbookofformu0000schm |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/chefsbookofformu0000schm/chefsbookofformu0000schm_marc.xml |
| Download MARC binary | https://www.archive.org/download/chefsbookofformu0000schm/chefsbookofformu0000schm_meta.mrc |
LEADER: 01717cam 2200517 a 4500
001 ocm19723095
003 OCoLC
005 20200619205958.0
008 890418s1990 nyu 001 0 eng
010 $a 89033711
040 $aDLC$beng$cDLC$dAGL$dUKM$dMUQ$dBAKER$dBTCTA$dYDXCP$dOCLCO$dOCLCF$dOCLCQ$dPHUST$dOCLCQ$dCSJ$dOCLCQ$dCPO$dOCLCQ$dNZAUC$dOCLCO$dOCL$dOCLCA$dUKMGB
015 $aGB9171113$2bnb
016 7 $a007383484$2Uk
020 $a0442318359
020 $a9780442318352
035 $a(OCoLC)19723095
050 00 $aTX820$b.S355 1990
070 0 $aTX820.S35
072 0 $aT100
082 00 $a641.5/7$220
100 1 $aSchmidt, Arno,$d1931-
245 10 $aChef's book of formulas, yields, and sizes /$cArno Schmidt.
260 $aNew York, N.Y. :$bVan Nostrand Reinhold,$c©1990.
300 $avi, 338 pages ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
650 0 $aQuantity cooking.
650 6 $aRestauration collective.
650 6 $aCuisine.
650 7 $aQuantity cooking.$2fast$0(OCoLC)fst01754362
653 0 $aCatering establishments$aCookery
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
938 $aBaker & Taylor$bBKTY$c39.95$d39.95$i0442318359$n0003100247$sactive
938 $aBaker and Taylor$bBTCP$n89033711 //r90
938 $aYBP Library Services$bYANK$n391936
029 1 $aAU@$b000006470894
029 1 $aAU@$b000023678923
029 1 $aNZ1$b236636
029 1 $aNZ1$b4061032
029 1 $aYDXCP$b391936
029 1 $aUKMGB$b007383484
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 318 OTHER HOLDINGS