| Record ID | marc_loc_2016/BooksAll.2016.part33.utf8:140358190:759 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part33.utf8:140358190:759?format=raw |
LEADER: 00759cam a2200241 a 4500
001 2006038750
003 DLC
005 20140829075732.0
008 061117s2008 njua 001 0 eng
010 $a 2006038750
020 $a0470052325 (acid-free paper)
040 $aDLC$cDLC$dDLC
050 00 $aTX820$b.T384 2008
082 00 $a641.5/7$222
245 00 $aTechniques of healthy cooking /$cthe Culinary Institute of America.
260 $aHoboken, N.J. :$bJohn Wiley,$cc2008.
300 $axv, 578 p. :$bcol. ill. ;$c29 cm.
500 $aIncludes index.
650 0 $aQuantity cooking.
650 0 $aNutrition.
650 0 $aMenus.
710 2 $aCulinary Institute of America.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip075/2006038750.html