| Record ID | marc_loc_2016/BooksAll.2016.part32.utf8:156453482:990 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part32.utf8:156453482:990?format=raw |
LEADER: 00990cam a22002894a 4500
001 2005032270
003 DLC
005 20100707085501.0
008 051104s2006 nyua b 001 0 eng
010 $a 2005032270
020 $a140185009X (alk. paper)
035 $a(OCoLC)ocm62282136
040 $aDLC$cDLC$dYDX$dBAKER$dDLC
042 $apcc
050 00 $aTX820$b.G37 2006
082 00 $a641.7/9$222
100 1 $aGarlough, Robert,$d1954-
245 10 $aModern garde manger :$ba global perspective /$cRobert Garlough, Angus Campbell.
260 $aClifton Park, NY :$bThomson Delmar Learning,,$cc2006.
300 $axxv, 718 p. :$bcol. ill. ;$c29 cm.
504 $aIncludes bibliographical references (p. [697]-698) and indexes.
650 0 $aQuantity cooking.
650 0 $aCold dishes (Cooking)
650 0 $aGarnishes (Cooking)
650 0 $aBuffets (Cooking)
700 1 $aCampbell, Angus,$d1956-
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip063/2005032270.html