| Record ID | ia:inhandsofchefpro0000unse |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/inhandsofchefpro0000unse/inhandsofchefpro0000unse_marc.xml |
| Download MARC binary | https://www.archive.org/download/inhandsofchefpro0000unse/inhandsofchefpro0000unse_meta.mrc |
LEADER: 01049cam a2200277 a 4500
001 2006021034
003 DLC
005 20100824092436.0
008 060623s2008 njua b 001 0 eng
010 $a 2006021034
020 $a0470080264 (pbk.)
020 $a9780470080269 (pbk.)
035 $a(OCoLC)ocm70199900
040 $aDLC$cDLC$dBTCTA$dBAKER$dYDXCP$dC#P$dAGL$dVP@$dDLC
050 00 $aTX656$b.I52 2008
070 0 $aTX656$b.I52 2008
082 00 $a643/.3$222
245 00 $aIn the hands of a chef :$bthe professional chef's guide to essential kitchen tools /$cThe Culinary Institute of America.
260 $aHoboken, N.J. :$bWiley,$cc2008.
300 $a170 p. :$bill. ;$c21 cm.
504 $aIncludes bibliographical references (p. 152-154) and index.
650 0 $aKitchen utensils.
650 0 $aCooking.
710 2 $aCulinary Institute of America.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip0616/2006021034.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0827/2006021034-d.html