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| LEADER |
00986cam a2200289 a 4500 |
| 001 |
c000285712 |
| 003 |
CARM |
| 005 |
20080729114031.0 |
| 008 |
820223s1983 nyua b 001 0 eng d |
| 019 |
1 |
|
|a 2188456
|z 45179569
|5 LACONCORD2021
|
| 020 |
|
|
|a 0471867586
|c $24.95 (est.)
|
| 020 |
|
|
|a 0471082481
|
| 035 |
|
|
|a (OCoLC)8281897
|5 LACONCORD2021
|
| 040 |
|
|
|a LC
|b eng
|c LC
|d SFU
|d VCAV
|
| 050 |
0 |
0 |
|a TX820
|b .G54 1983
|
| 082 |
0 |
4 |
|a 641.57
|2 19
|
| 100 |
1 |
|
|a Gisslen, Wayne,
|d 1946-
|
| 245 |
1 |
0 |
|a Professional cooking /
|c Wayne Gisslen.
|
| 260 |
|
|
|a New York :
|b Wiley,
|c c1983.
|
| 300 |
|
|
|a xxiv, 680 p. :
|b ill. ;
|c 29 cm.
|
| 500 |
|
|
|a Includes index.
|
| 504 |
|
|
|a Bibliography: p. 665.
|
| 650 |
|
0 |
|a Quantity cooking.
|
| 650 |
|
0 |
|a Food service.
|
| 852 |
8 |
|
|b CARM
|h A1:AQ22C0
|i F04319
|p 0495019
|f BK
|
| 999 |
f |
f |
|i 5acf2df1-a901-5e74-9167-fca44e163202
|s 2d4c9100-2ee3-5a1f-9055-623cf6ee00cd
|
| 952 |
f |
f |
|p Can circulate
|a CAVAL
|b CAVAL
|c CAVAL
|d CARM 1 Store
|e F04319
|f A1:AQ22C0
|h Other scheme
|i book
|m 0495019
|