| 000 | 00848nam a2200253 a 4500 | ||
|---|---|---|---|
| 001 | vtls000019140 | ||
| 003 | MTX | ||
| 008 | 991003c1996 nyua 001 eng d | ||
| 020 | _a0471106038 | ||
| 039 | 9 |
_a201507151012 _bcat4 _c201311111211 _dVLOAD _c201008281313 _dVLOAD _c201008272144 _dVLOAD _y200206121357 _zload |
|
| 050 | 0 | 0 |
_aTX820 _bL37 P6 1996 |
| 093 | _aCK001 CK002 CK003 | ||
| 100 | 1 |
_aLarousse, David Paul. _929504 |
|
| 245 | 1 | 0 |
_aThe Professional Garde Manger : A Guide to the Art of the Buffet / _cDavid Paul Larousse |
| 260 |
_aNew York : _bJohn Wiley & Sons, _c1996 |
||
| 300 |
_a423 p : _bill |
||
| 650 | 0 |
_aCookery (Cold disher) _929505 |
|
| 650 | 0 |
_aQuantity cookery. _94476 |
|
| 650 | 0 |
_aGarnishes (Cookery) _929506 |
|
| 650 | 0 |
_aBuffets (Cookery) _929507 |
|
| 942 | _cGBE | ||
| 999 |
_c14329 _d14329 |
||