| Record ID | marc_loc_2016/BooksAll.2016.part08.utf8:113474502:813 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part08.utf8:113474502:813?format=raw |
LEADER: 00813cam a2200253 i 4500
001 74020917
003 DLC
005 20100707082954.0
008 741009s1975 maua b 001 0 eng
010 $a 74020917
020 $a084362051X
040 $aDLC$cDLC$dDLC
050 00 $aTX820$b.H357
082 00 $a641.8/6
100 1 $aHardwick, Geraline B.
245 10 $aFundamentals of quantity food preparation :$bdesserts and beverages /$cGeraline B. Hardwick, Robert L. Kennedy ; Jule Wilkinson, editor.
260 $aBoston :$bCahners Books,$c[1975]
300 $axvi, 338 p. :$bill. ;$c29 cm.
504 $aIncludes bibliographical references and index.
650 0 $aQuantity cooking.
650 0 $aDesserts.
650 0 $aBeverages.
700 1 $aKennedy, Robert L.,$ejoint author.
740 $aDesserts & beverages.