| Record ID | marc_loc_updates/v36.i43.records.utf8:3088847:1367 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i43.records.utf8:3088847:1367?format=raw |
LEADER: 01367cam a22003854a 4500
001 2005032307
003 DLC
005 20081021103502.0
008 051108s2007 njua b 001 0 eng
010 $a 2005032307
015 $aGBA604041$2bnb
015 $aGBA604042$2bnb
015 $aGBA604043$2bnb
016 7 $a013354387$2Uk
016 7 $a013354388$2Uk
016 7 $a013354389$2Uk
020 $a047166376X (cloth trade version)
020 $a0471663743 (cloth/cd college version)
020 $a0471663751 (pbk.)
035 $a(OCoLC)ocm62282158
040 $aDLC$cDLC$dYDX$dBAKER$dUKM$dCOO$dDLC
042 $apcc
050 00 $aTX820$b.G54 2007
082 00 $a641.5/7$222
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional cooking /$cWayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
250 $a6th ed.
260 $aHoboken, N.J. :$bJohn Wiley,$cc2007.
300 $axxxii, 1056 p. :$bill. (chiefly col.) ;$c29 cm.
500 $a"Featuring recipes from Le Cordon Bleu."
504 $aIncludes bibliographical references (p. 1031-1032) and indexes.
650 0 $aQuantity cookery.
650 0 $aFood service.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/ecip063/2005032307.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0623/2005032307-d.html