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| LEADER |
01095nam a2200301 a 4500 |
| 001 |
c000386960 |
| 003 |
CARM |
| 005 |
00000000000000.0 |
| 008 |
940901r19941992nyu b 001 0 eng |
| 010 |
|
|
|a 94036614
|
| 019 |
1 |
|
|a 69851350
|5 LACONCORD2021
|
| 020 |
|
|
|a 0470234113
|
| 035 |
|
|
|a (OCoLC)31207178
|5 LACONCORD2021
|
| 040 |
|
|
|a VDU
|c VDU
|
| 050 |
0 |
0 |
|a TX820
|b .C69 1994
|
| 082 |
0 |
4 |
|a 641.5/7
|2 20
|
| 100 |
1 |
|
|a Cracknell, H. L.
|q (Harry Louis),
|d 1916-
|
| 245 |
0 |
0 |
|a Practical professional cookery /
|c H.L. Cracknell, R.J. Kaufmann.
|
| 250 |
|
|
|a 3rd ed.
|
| 260 |
|
|
|a [New York] :
|b Macmillan,
|c [1994]
|
| 300 |
|
|
|a xiii, 908 p. ;
|c 24 cm.
|
| 500 |
|
|
|a Originally published: 3rd ed. London : Macmillan, 1992.
|
| 504 |
|
|
|a Includes bibliographical references (p. [881]-882) and index.
|
| 650 |
|
0 |
|a Quantity cooking.
|
| 700 |
1 |
|
|a Kaufmann, R. J.
|
| 852 |
8 |
|
|b CARM
|h A3:AD30A0
|i B11647
|p 0477156
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| 999 |
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|i 023eebea-dddc-5472-95c9-0109055827ed
|s 6ab2bfe3-c30e-5f77-baf2-3d595c5daeff
|
| 952 |
f |
f |
|p Can circulate
|a CAVAL
|b CAVAL
|c CAVAL
|d CARM 1 Store
|e B11647
|f A3:AD30A0
|h Other scheme
|i book
|m 0477156
|