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| LEADER |
00825nam a2200229 a 4500 |
| 001 |
c000299779 |
| 003 |
CARM |
| 005 |
20061111032640.0 |
| 008 |
950911s1963 enk 001 0 eng d |
| 019 |
1 |
|
|a 5201207
|5 LACONCORD2021
|
| 035 |
|
|
|a (OCoLC)6584803
|5 LACONCORD2021
|
| 082 |
0 |
4 |
|a 641.57
|2 19
|
| 100 |
1 |
|
|a Fuller, John,
|d 1916-
|
| 245 |
1 |
4 |
|a The chef's compendium of professional recipes /
|c John Fuller and Edward Renold.
|
| 260 |
|
|
|a London :
|b Heinemann,
|c 1963.
|
| 300 |
|
|
|a 340 p. ;
|c 22 cm.
|
| 500 |
|
|
|a Includes index.
|
| 650 |
|
0 |
|a Quantity cooking.
|
| 700 |
1 |
0 |
|a Renold, Edward.
|
| 852 |
8 |
|
|b CARM
|h A3:AD33B0
|i B11386
|p 0549106
|f BK
|
| 999 |
f |
f |
|i 99294f1b-c1ec-5513-8cf4-e7b10b775921
|s 9c2e0877-d195-5488-8608-f93881ac9655
|
| 952 |
f |
f |
|p Can circulate
|a CAVAL
|b CAVAL
|c CAVAL
|d CARM 1 Store
|e B11386
|f A3:AD33B0
|h Other scheme
|i book
|m 0549106
|