| Record ID | marc_loc_2016/BooksAll.2016.part28.utf8:223793525:1156 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part28.utf8:223793525:1156?format=raw |
LEADER: 01156cam a2200289 a 4500
001 2001046853
003 DLC
005 20150513075408.0
008 010921s2003 nyua b 001 0 eng
010 $a 2001046853
020 $a0471436259
020 $z0471397113 (with CD-ROM)
040 $aDLC$cDLC$dDLC
050 00 $aTX820$b.G54 2003
082 00 $a641.57$221
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional cooking /$cWayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith.
250 $a5th ed.
260 $aNew York :$bJ. Wiley,$cc2003.
300 $axxxii, 960 p. :$bcol. ill. ;$c29 cm.
500 $a"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."
504 $aIncludes bibliographical references (p. 899-900) and indexes.
650 0 $aQuantity cooking.
650 0 $aFood service.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/bios/wiley043/2001046853.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/wiley035/2001046853.html
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/wiley021/2001046853.html