| 000 | 00819nam a2200253 a 4500 | ||
|---|---|---|---|
| 001 | vtls000000452 | ||
| 003 | MTX | ||
| 008 | 910131c1991 nyua 00110 eng d | ||
| 020 | _a0442219822 (trade) | ||
| 020 | _a0442008074 (academic) | ||
| 039 | 9 |
_a201507151010 _bcat4 _c201311070722 _dVLOAD _c201105091716 _dVLOAD _c201008280820 _dVLOAD _y200206121342 _zload |
|
| 050 | 0 | 0 |
_aTX820 _bC85 |
| 093 | _aCK001 CK002 CK003 | ||
| 110 | 2 |
_aCulinary Institute of America. _92697 |
|
| 245 | 1 | 0 | _aThe New Professional Chef : The Culinary Institute of America |
| 250 | _a5th ed. | ||
| 260 | 0 |
_aNew York : _bVan Nostrand Reinhold, _c1991 |
|
| 300 |
_a869 p. : _bill. |
||
| 650 | 0 |
_aQuantity cookery. _94476 |
|
| 700 | 1 | 0 |
_aConway, Linda Glick, _cjt. auth. _96472 |
| 942 | _cGBE | ||
| 999 |
_c441 _d441 |
||