| Record ID | ia:newprofessionalc05edunse |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/newprofessionalc05edunse/newprofessionalc05edunse_marc.xml |
| Download MARC binary | https://www.archive.org/download/newprofessionalc05edunse/newprofessionalc05edunse_meta.mrc |
LEADER: 00963cam a2200265 a 4500
001 91008711
003 DLC
005 20100707084118.0
008 910131s1991 nyua 001 0 eng
010 $a 91008711
020 $a0442219822 (trade)
020 $a0442008074 (academic)
040 $aDLC$cDLC$dDLC
050 00 $aTX820$b.C85 1991
082 00 $a641.5/7$220
245 04 $aThe new professional chef /$cThe Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor.
250 $a5th ed.
260 $aNew York :$bVan Nostrand Reinhold,$cc1991.
300 $axxv, 869 p. :$bcol. ill. ;$c30 cm.
500 $aRev. ed. of: The professional chef. 4th ed. 1974.
504 $aIncludes bibliographical references (p. 834-838) and index.
650 0 $aQuantity cooking.
700 1 $aConway, Linda Glick.
710 2 $aCulinary Institute of America.
710 2 $aCulinary Institute of America.$tProfessional chef.