| 000 | 00612nam a22002057a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20251106013304.0 | ||
| 008 | 251106b |||||||| |||| 00| 0 eng d | ||
| 020 | _a0-471-43625-9 | ||
| 040 |
_aDWCL-Admin lib _cOC |
||
| 082 | _aCirc. 641.57 G676p 2003 | ||
| 100 | _aGisslen, Wayne | ||
| 245 |
_a Professional cooking / _cWayne Gisslen |
||
| 260 |
_aNew York : _bJohn Wiley & Sons, _cc2003. |
||
| 300 |
_axxxii, 960p. : col. ill. ; _c28cm. |
||
| 504 | _aIncludes glossary & index | ||
| 650 | _a1. Food service | ||
| 650 | _a2. Quantity cookery | ||
| 942 |
_2ddc _cBK-CIRC _kCirc. _n0 _e5th edition |
||
| 999 |
_c5527 _d5527 |
||