| Record ID | ia:lecordonbleukitc0000unse |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/lecordonbleukitc0000unse/lecordonbleukitc0000unse_marc.xml |
| Download MARC binary | https://www.archive.org/download/lecordonbleukitc0000unse/lecordonbleukitc0000unse_meta.mrc |
LEADER: 01225cam 2200325Ia 4500
001 ocm45470259
003 OCoLC
005 20060919111504.0
008 001204s2001 nyua f 001 0 eng d
020 $a0471393487
040 $aCO2$cCO2$dOCL$dDPL$dGSU$dOCLCQ$dBOS$dOCLCQ$dJED$dBAKER$dSFR
043 $ae-fr---
049 $aSFRA
092 $a641.5$bC8123
245 03 $aLe Cordon Bleu kitchen essentials :$bthe complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu /$cLe Cordon Bleu.
246 18 $aKitchen essentials
260 $aNew York :$bJohn Wiley and Sons,$cc2001.
300 $a256 p. :$bcol. ill. ;$c27 cm.
500 $a"A Carroll & Brown book"--T.p. verso.
500 $aIncludes index.
650 0 $aCookery$xEquipment and supplies.
650 0 $aCookery$vHandbooks, manuals, etc.
650 0 $aFood$vHandbooks, manuals, etc.
650 0 $aRecipes.
710 2 $aCordon bleu (School : Paris, France)
907 $a.b20216658$b05-24-07$c07-13-06
998 $axbt$b09-19-06$cm$da$e-$feng$gnyu$h3$i0
980 $a0906 kl mk
994 $aC0$bSFR
945 $a641.5$bC8123$g1$i31223072455059$lxbtx1$o-$p$35.00$q-$r-$so$t0$u0$v0$w0$x0$y.i45514367$z10-23-06