| Record ID | marc_records_scriblio_net/part27.dat:57505395:1120 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part27.dat:57505395:1120?format=raw |
LEADER: 01120cam 2200289 a 4500
001 98002773
003 DLC
005 20030910211042.0
008 980128s1999 nyua 001 0 eng
010 $a 98002773
020 $a0471239976 (cloth : college : alk. paper)
020 $a0471245631 (cloth : trade : alk. paper)
040 $aDLC$cDLC$dDLC
050 00 $aTX820$b.G54 1999
082 00 $a641.5/7$221
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional cooking /$cWayne Gisslen ; with a foreword by André ; photography by J. Gerard Smith.
250 $a4th ed.
260 $aNew York :$bWiley,$cc1999.
300 $axxxiii, 858 p. :$bcol. ill. ;$c29 cm.
500 $a"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."
500 $aIncludes indexes.
500 $aAccompanied by folder containing 1 computer laser optical disc, 4 3/4 in.
650 0 $aQuantity cookery.
650 0 $aFood service.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/wiley033/98002773.html
856 4 $3Table of Contents$uhttp://www.loc.gov/catdir/toc/onix05/98002773.html