| 000 | 01336cam a2200337 a 4500 | ||
|---|---|---|---|
| 001 | 12979651 | ||
| 005 | 20240614120107.0 | ||
| 008 | 021024s2004 njua 001 0 eng | ||
| 010 | _a 2002191066 | ||
| 020 |
_a0471202029 (cloth) _qpaperback |
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| 040 |
_aDLC _cDLC _dDLC _beng _erda |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX820 _b.G524 2004 |
| 082 | 0 | 0 |
_a641.5/7 GIS _221 |
| 100 | 1 |
_aGisslen, Wayne, _d1946- |
|
| 245 | 1 | 0 |
_aEssentials of professional cooking / _cWayne Gisslen. |
| 264 |
_aNew Jersey _bJohn Wiley & Sons _c2004 |
||
| 300 |
_axiv, 562 p. : _bill. ; _c29 cm. _e1 CD-ROM (4 3/4 in.) |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
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| 500 | _aIncludes index. | ||
| 650 | 0 | _aQuantity cooking. | |
| 650 | 0 | _aFood service. | |
| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley043/2002191066.html |
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/wiley041/2002191066.html |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley036/2002191066.html |
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f20 _gy-gencatlg |
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| 942 |
_2ddc _cBK |
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| 999 |
_c9718 _d9718 |
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