| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:30393314:1820 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:30393314:1820?format=raw |
LEADER: 01820cam a2200469 a 4500
001 43859503
003 OCoLC
005 20151005040645.0
008 000331s2001 nyua b 001 0 eng
010 $a00038202 $z00035180
015 $aGBA0-72576
019 $a43657161$a45437409
020 $a0471346462 (cloth : college : alk. paper)
020 $a0471346470 (cloth : trade : alk. paper)$c$60.00
035 $a43859503
040 $aDLC$cDLC$dYDX$dUKM$dOCoLC$dUtOrBLW
049 $aSFRA
050 00 $aTX763$b.G47 2001
082 00 $a641.8/15$221
092 $a641.815$bG4472p 2001
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional baking /$cWayne Gisslen. Featuring recipes from Le Cordon Bleu, L'Art Culinaire, Paris,-1895 ; with a foreword by Andre J. Cointreau.
250 $a3rd ed.
260 $aNew York :$bJohn Wiley,$cc2001.
300 $axxiv, 646 p. :$bcol. ill. ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (p. 629) and indexes.
650 0 $aBaking.
650 0 $aFood presentation.
856 4 $3Table of Contents$uhttp://www.loc.gov/catdir/toc/onix06/00038202.html
907 $a.b1820059x$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 $a.b1820059x$b07-28-15$c07-22-03
956 $aPre-reclamation 001 value: ocm43859503
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 $a641.815 G4472p 2001$d11-25-2018 13:33$e07-11-2018 14:01$f1$g0$h09-24-18$i31223059479254$j281$0800$k01-05-19$lxbtci$o-$p$0.00$q-$r-$s- $t0$u23$v10$w2$x5$y.i33826766$z08-08-03