| Record ID | marc_loc_2016/BooksAll.2016.part38.utf8:145135082:1098 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part38.utf8:145135082:1098?format=raw |
LEADER: 01098cam a2200289 a 4500
001 2010922489
003 DLC
005 20121026091708.0
008 100211s2011 nyua 001 0 eng d
010 $a 2010922489
020 $a9781435481374
020 $a1435481372
035 $a(OCoLC)ocn646389206
040 $aSITPL$cSITPL$dNVC$dDPL$dDLC
042 $alccopycat
050 00 $aTX719$b.C611255 2011
245 03 $aLe Cordon Bleu cuisine foundations /$cthe chefs of Le Cordon Bleu.
246 30 $aCuisine foundations
260 $aClifton Park, N.Y. :$bDelmar,$cc2011.
300 $axii, 530 p. :$bcol. ill. ;$c29 cm.
500 $aIncludes index.
610 20 $aCordon bleu (School : Paris, France)
650 0 $aCooking, French.
710 2 $aCordon bleu (School : Paris, France)
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy1212/2010922489-d.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy1212/2010922489-t.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy1303/2010922489-b.html