000 | 01298cam a22003614a 4500 | ||
---|---|---|---|
005 | 20150706003906.0 | ||
008 | 981204s2000 nyuab b 001 0 fre | ||
010 | _a 98052145 | ||
020 | _a0471332690 | ||
040 |
_aDLC _beng _cDLC _dDLC |
||
042 | _apcc | ||
050 | 0 | 4 |
_aTX820 _b.P75 2000 |
060 | _bCP | ||
082 | 0 | 0 |
_a641.57 _221 |
084 |
_a641.57 _bCP |
||
110 | 0 | _athe Culinary Institute of America . | |
245 | 1 | 4 |
_aThe Professional Chef'sTechniques of healthy cooking _h[Book /] _c the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor. |
250 | _a2nd ed. | ||
260 |
_aNew York : _bWiley, _c2000. |
||
300 |
_axxi, 634 p. : _bcol. ill. ; _c28 cm. |
||
504 | _aIncludes bibliographical references (p. 604) and index. | ||
521 | _aAll Ages. | ||
650 | 0 | _aQuantity cookery. | |
650 | 0 | _aNutrition. | |
700 | 1 | _aArmentrout, Jennifer S. | |
710 | 2 | _aCulinary Institute of America. | |
856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley042/98052145.html |
856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley033/98052145.html |
856 | 4 |
_3Table of Contents _uhttp://www.loc.gov/catdir/toc/onix04/98052145.html |
|
001 | 0000034625 | ||
003 | 0000 | ||
942 | _cBK | ||
999 |
_c48278 _d48278 |