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| LEADER |
00882cam a2200253 a 4500 |
| 001 |
c000285716 |
| 003 |
CARM |
| 005 |
20080729115131.0 |
| 008 |
720815s1972 enka 000 0 eng d |
| 015 |
|
|
|a B72-10923
|
| 019 |
1 |
|
|a 722341
|z 47368378
|5 LACONCORD2021
|
| 020 |
|
|
|a 0340147938 (pbk.)
|
| 035 |
|
|
|a (OCoLC)495669
|5 LACONCORD2021
|
| 040 |
|
|
|a LC
|b eng
|c LC
|d ABN:1
|d VCAV
|
| 050 |
0 |
0 |
|a TX820
|b .W66
|
| 082 |
0 |
4 |
|a 641.57
|
| 100 |
1 |
|
|a Wood, Henry F.
|
| 245 |
1 |
3 |
|a An approach to professional cookery /
|c Henry F. Wood.
|
| 260 |
|
|
|a London :
|b Hodder & Stoughton,
|c 1972.
|
| 300 |
|
|
|a v, 377 p. :
|b ill. ;
|c 26 cm.
|
| 650 |
|
0 |
|a Quantity cooking.
|
| 852 |
8 |
|
|b CARM
|h A1:AQ22C0
|i F04319
|p 0495024
|f BK
|
| 999 |
f |
f |
|i aabfacc5-b73f-55b9-a1f5-6cb150cc4e09
|s dc20b836-2b13-5385-b16b-f96b1c9b1bb0
|
| 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 0495024
|