The Professional chef's techniques of healthy cooking : the culinary institute of america (Record no. 18684)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00526nam a2200157Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220407s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0471332690 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | Asian Technical Vocational Education Resource Center |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 820 .P75 2000 |
| 245 #4 - TITLE STATEMENT | |
| Title | The Professional chef's techniques of healthy cooking : the culinary institute of america |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New York |
| Name of publisher, distributor, etc. | John Wiley & Sons, Inc. |
| Date of publication, distribution, etc. | c2000 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxi, 634 p. : col. ill. ; 28 cm. |
| Dimensions | 28 cm |
| 500 ## - GENERAL NOTE | |
| General note | Includes bibliography, glossary, and index. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Quantity Cookery |
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