| Record ID | marc_loc_2016/BooksAll.2016.part34.utf8:101519045:1171 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part34.utf8:101519045:1171?format=raw |
LEADER: 01171cam a2200289 a 4500
001 2007001280
003 DLC
005 20100707085920.0
008 070111s2008 njua b 001 0 eng
010 $a 2007001280
020 $a9780470055908 (cloth)
020 $a0470055901 (cloth)
035 $a(OCoLC)ocm77831049
040 $aDLC$cDLC$dBTCTA$dBAKER$dC#P$dYDXCP$dCDX$dCQU$dDLC
050 00 $aTX830$b.G37 2008
082 00 $a641.7/9$222
245 00 $aGarde manger :$bthe art and craft of the cold kitchen /$cthe Culinary Institute of America.
250 $a3rd ed.
260 $aHoboken, N.J. :$bJohn Wiley,$cc2008.
300 $axix, 666 p. :$bill. (chiefly col.) ;$c29 cm.
504 $aIncludes bibliographical references (p. 632-635) and indexes.
650 0 $aCold dishes (Cooking)
650 0 $aQuantity cooking.
710 2 $aCulinary Institute of America.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip078/2007001280.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0827/2007001280-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0827/2007001280-d.html