| Record ID | ia:instructorsmanua0000giss |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/instructorsmanua0000giss/instructorsmanua0000giss_marc.xml |
| Download MARC binary | https://www.archive.org/download/instructorsmanua0000giss/instructorsmanua0000giss_meta.mrc |
LEADER: 01018cam 2200313Ia 4500
001 ocm62034281
003 OCoLC
005 20220420015830.0
008 051012s1995 nyu 000 0 eng d
040 $aTSU$beng$cTSU$dOCLCG$dOCLCQ$dOCLCF$dOCLCO$dOCLCQ$dOCLCO
020 $a0471304638
020 $a9780471304630
035 $a(OCoLC)62034281
050 4 $aTX820$b.G54 1995 Manual
100 1 $aGisslen, Wayne,$d1946-
245 10 $aInstructor's manual to accompany Professional cooking /$cWayne Gisslen.
250 $a3rd ed.
260 $aNew York :$bWiley,$c©1995.
300 $a288 pages ;$c28 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
650 0 $aQuantity cooking.
650 0 $aFood service.
650 7 $aFood service.$2fast$0(OCoLC)fst00931080
650 7 $aQuantity cooking.$2fast$0(OCoLC)fst01754362
700 1 $aGisslen, Wayne,$d1946-$tProfessional cooking.
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 2 OTHER HOLDINGS