| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:87909921:1765 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:87909921:1765?format=raw |
LEADER: 01765cam a2200457Ia 4500
001 ocm50952124
003 OCoLC
005 20151005044452.0
008 021107s2001 sp a f 001 0 spa d
020 $a8489396809 :$c$39.95
040 $aJTE$cJTE$dOCLCQ$dSAP$dSFR$dUtOrBLW
041 1 $aspa$heng
049 $aSFRA
092 $aSPANISH 641.5$bT2272
245 04 $aLas técnicas del chef :$bequipo, ingredientes, terminología gastronómica /$cLe Cordon Bleu ; traducción, Ana María Pérez Martínez.
246 3 $aCordon Bleu las técnicas del chef
250 $a1a ed. en española.
260 $aBarcelona :$bBlume,$cc2001.
300 $a256 p. :$bcol. ill. ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aTranslation of: Le Cordon Bleu kitchen essentials.
500 $aIncludes index.
650 0 $aCooking$xEquipment and supplies.
650 0 $aCooking$vHandbooks, manuals, etc.
650 0 $aFood$vHandbooks, manuals, etc.
650 0 $aFormulas, recipes, etc.
650 7 $aCocina$xEquipo y acesorios.$2bidex
650 7 $aCocina$vManuales.$2bidex
650 7 $aAlimentos$vManuales.$2bidex
650 4 $aRecetas.
710 2 $aCordon bleu (School : Paris, France)
730 0 $aCordon Bleu kitchen essentials.$lSpanish.
907 $a.b1913034x$b10-15-15$c12-09-04
998 $am6$b12-09-04$cm$da $e-$fspa$gsp $h4$i0
907 $a.b1913034x$b10-01-15$c12-09-04
998 $am6$av3$b12-09-04$cm$da$e-$fspa$gsp $h4$i0
994 $aX0$bSFR
999 $yMARS
945 $aSPANISH 641.5$bT2272$d - - $e06-30-2016 16:49$f0$g0$h08-09-16$i31223069018613$j211$0211$k - - $lm6asp$o-$p$39.95$q-$r-$s- $t0$u13$v10$w0$x0$y.i40229038$z02-25-05