| Record ID | marc_loc_updates/v39.i39.records.utf8:9613062:809 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v39.i39.records.utf8:9613062:809?format=raw |
LEADER: 00809cam a22002658a 4500
001 2011000552
003 DLC
005 20110921102600.0
008 110202s2012 nju b 001 0 eng
010 $a 2011000552
020 $a0135085454 (978-0-13-508545-5)
040 $aDLC$cDLC
042 $apcc
050 00 $aTX820$b.N38 2012
082 00 $a641.59$222
100 1 $aNenes, Michael F.
245 10 $aFoundations of professional cooking :$ba global approach /$cMichael Nenes.
260 $aUpper Saddle River, N.J. :$bPearson/Prentice Hall,$cc2012.
263 $a1103
300 $ap. cm.
504 $aIncludes bibliographical references and index.
650 0 $aQuantity cooking$vTextbooks.
650 0 $aFood service$vTextbooks.
650 0 $aCooking$vTextbooks.
650 0 $aInternational cooking$vTextbooks.