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