| Record ID | marc_loc_2016/BooksAll.2016.part14.utf8:24822859:631 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part14.utf8:24822859:631?format=raw |
LEADER: 00631cam a2200229 a 4500
001 82002610
003 DLC
005 20100707083622.0
008 820223s1983 nyua b 001 0 eng
010 $a 82002610
020 $a0471082481 :$c$24.95 (est.)
040 $aDLC$cDLC$dDLC
050 00 $aTX820$b.G54 1983
082 00 $a641.5/7$219
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional cooking /$cWayne Gisslen.
260 $aNew York :$bWiley,$cc1983.
300 $axxiv, 680 p. :$bill. ;$c29 cm.
504 $aBibliography: p. 665.
500 $aIncludes index.
650 0 $aQuantity cooking.
650 0 $aFood service.