| 000 | 00996nam a22002537a 4500 | ||
|---|---|---|---|
| 003 | MX-TeUDD | ||
| 005 | 20210923123614.0 | ||
| 008 | s1997 -cnac|||r|||| 001 0 eng c | ||
| 020 | _a0471287172 | ||
| 040 |
_aMX-TeUDD _bspa _cMX-TeUDD |
||
| 050 | 0 | 4 |
_aTX820 _b.C6 1997 |
| 110 | 2 |
_aThe Culinary Institute of America Staff. _919549 |
|
| 245 | 1 | 0 |
_aCooking essentials for de new professional chef : _bthe food and beverage institute / _c Mary Deirdre Donovan , editor. |
| 246 | 3 | 0 | _aThe food and beverage institute. |
| 250 | _a1a ed. | ||
| 260 |
_aCanada : _bJohn Wiley and Sons, Inc . , _c19947 |
||
| 300 |
_a xiv, 799 p. : _bill. ; _c28 cm. |
||
| 505 | 2 | _aPart 1. Introduction to the profession.-- Part 2. The foodservice professional.-- Part 3. Cooking in the professional kitchen.-- Part 4. The recipes. | |
| 700 | 1 |
_aDeirdre Donovan, Mary. _eedit. _919550 |
|
| 710 | 2 |
_aThe food and beverage institute. _919551 |
|
| 905 | _aAcervo | ||
| 906 |
_aSinahi _b20210923 |
||
| 942 |
_2lcc _cBK01 |
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| 999 |
_c321362 _d321362 |
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