| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:30374012:2010 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:30374012:2010?format=raw |
LEADER: 02010cam a2200493 a 4500
001 1001871491
003 OCoLC
005 20151005040644.0
008 010921s2003 nyua b 001 0 eng
010 $a2001046853
015 $aGBA2-X7988
019 $a50402215
020 $a0471397113
020 $a0471436259$c$65.00
035 $a1001871491
040 $aDLC$cDLC$dUKM$dC#P$dOCoLC$dUtOrBLW
049 $aSFRA
050 00 $aTX820$b.G54 2003
082 00 $a641.57$221
092 $a641.57$bG447p 2003
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
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $a"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."
504 $aIncludes bibliographical references (p. 899-900) and indexes.
538 $aSystem requirements: IBM or compatible PC with Pentium or higher processor; Windows 95, 98, NT, ME, XP, or 2000; 32 MB RAM; 28 MB hard disk space; 800 x 600 monitor resolution (1024 x 768 recommended).
650 0 $aQuantity cooking.
650 0 $aFood service.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/wiley021/2001046853.html
907 $a.b18200151$b12-20-18$c07-22-03
998 $axbt$b06-20-07$cm$da $e-$feng$gnyu$h0$i1
957 00 $aOCLC reclamation of 2017-18
907 $a.b18200151$b12-02-14$c07-22-03
956 $aPre-reclamation 001 value: ocm48038377
994 $aX0$bSFR
998 $axbt$b06-20-07$cm$da$e-$feng$gnyu$h0$i1
999 $yMARS
998 $axbt$b07-01-03$cm$da$e-$feng$gnyu$h0$i1
945 $a641.57 G447p 2003$d - - $e11-12-2018 12:35$f0$g0$h11-26-18$i31223059479361$j503$0503$k - - $lxbtov$o-$p$0.00$q-$r-$s- $t0$u13$v8$w1$x2$y.i3382664x$z08-08-03