| Record ID | marc_loc_2016/BooksAll.2016.part27.utf8:42387013:1139 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part27.utf8:42387013:1139?format=raw |
LEADER: 01139cam a22002894a 4500
001 98052145
003 DLC
005 20100707084733.0
008 981204s2000 nyua b b 001 0 eng
010 $a 98052145
020 $a0471332690 (cloth : alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 04 $aTX820$b.P75 2000
082 00 $a641.5/7$221
245 04 $aThe professional chef's techniques of healthy cooking /$cby the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.
250 $a2nd ed.
260 $aNew York :$bWiley,$cc2000.
300 $axxi, 634 p. :$bcol. ill. ;$c28 cm.
504 $aIncludes bibliographical references (p. 604) and index.
650 0 $aQuantity cooking.
650 0 $aNutrition.
700 1 $aArmentrout, Jennifer S.
710 2 $aCulinary Institute of America.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/bios/wiley042/98052145.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/wiley033/98052145.html
856 4 $3Table of Contents$uhttp://www.loc.gov/catdir/toc/onix04/98052145.html