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