| Record ID | ia:lecordonbleucuis0000unse |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/lecordonbleucuis0000unse/lecordonbleucuis0000unse_marc.xml |
| Download MARC binary | https://www.archive.org/download/lecordonbleucuis0000unse/lecordonbleucuis0000unse_meta.mrc |
LEADER: 01996cam 2200493Ma 4500
001 ocn642291673
003 OCoLC
005 20220210225441.0
008 100611s2010 nyua 001 0 eng
040 $aUKM$beng$cUKM$dYDXCP$dOCLCQ$dBTCTA$dDPL$dNVC$dVP@$dBDX$dOCLCF$dOCLCO$dP4A$dOCLCQ$dOCL$dOCLCO
015 $aGBB073907$2bnb
016 7 $a015579174$2Uk
019 $a318878204$a606763438
020 $a9781435481381$q(pbk.)
020 $a1435481380$q(pbk.)
020 $a9781111306878
020 $a1111306877
035 $a(OCoLC)642291673$z(OCoLC)318878204$z(OCoLC)606763438
050 14 $aTX719$b.L43 2010
082 04 $a641.5944$222
245 03 $aLe Cordon Bleu cuisine foundations :$bclassic recipes /$cthe Chefs of Le Cordon Bleu.
246 30 $aCuisine foundations :$bclassic recipes
260 $aClifton Park, N.Y. :$bDelmar ;$aLondon :$bCengage Learning [distributor],$c2010.
300 $a394 pages :$bcolor illustrations ;$c28 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 2 $aSoups (Les Potages) -- Cold appetizers (Les entrees-Froid) -- Hot appetizers 9Les entrees-Chaud) -- Eggs (Les Oeufs) -- Poultry (Les Vollailes) -- Fish and shellfish (Les Poissons) -- Meat (Les Viandes) -- Offal and game (Les Abats et les Gibiers) -- Pastries (Patisserie).
650 0 $aCooking, French.
650 0 $aCooking, French$xHistory.
650 7 $aCooking, French.$2fast$0(OCoLC)fst01753313
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
655 7 $aCookbooks.$2lcgft
710 2 $aLe Cordon Bleu.
938 $aBrodart$bBROD$n12170976$c$24.95
938 $aBaker and Taylor$bBTCP$nBK0008904807
938 $aYBP Library Services$bYANK$n3341763
029 1 $aAU@$b000045993718
029 1 $aNZ1$b14328652
029 1 $aUNITY$b121955435
994 $aZ0$bP4A
948 $hHELD BY P4A - 40 OTHER HOLDINGS