| Record ID | marc_oregon_summit_records/catalog_files/washs02192008.mrc_revrev.mrc:1510552125:1094 |
| Source | Oregon Libraries |
| Download Link | /show-records/marc_oregon_summit_records/catalog_files/washs02192008.mrc_revrev.mrc:1510552125:1094?format=raw |
LEADER: 01094cam a22003494a 4500
001 40467376
003 OCoLC
005 20010302104838.0
008 981204s2000 nyua b b 001 0 eng
010 $a98052145
015 $aGBA0-25214
019 $a43784997
020 $a0471332690 (cloth : alk. paper)
040 $aDLC$cDLC$dUKM$dWS7
042 $apcc
049 $aWS7A
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 $aNew York :$bJohn Wiley & Sons,$cc2000.
300 $axxi, 634 p. :$bcol. ill. ;$c28 cm.
504 $aIncludes bibliographical references (p. 604) and index.
650 0 $aQuantity cookery.
650 0 $aNutrition.
700 1 $aArmentrout, Jennifer S.
710 2 $aCulinary Institute of America.
907 $a.b28409796$bb $c-
902 $a080104
998 $b1$c010302$dm$ea$f-$g4
907 $a.b28409796
945 $lbxs $aTX820$b.P75 2000