| 000 | 00625nam a22001937a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20251106020530.0 | ||
| 008 | 251106b |||||||| |||| 00| 0 eng d | ||
| 020 | _a 0-471-38257-4. | ||
| 040 |
_aDWCL-Admin lib _cOC |
||
| 082 | _aCirc. 641.57 P963 2002 | ||
| 100 | _aCulinary Institute of America | ||
| 245 |
_aThe professional chef / _cCulinary Institute of America |
||
| 260 |
_a N.Y. : _bJohn Wiley & Sons, _cc2002 |
||
| 300 |
_axix, 1036 p. : col. ill. ; _c28 cm. |
||
| 504 | _aIncludes bibliographical references & index. | ||
| 650 | _a1. Quantity cookery | ||
| 942 |
_2ddc _cBK-CIRC _e 7th ed. _kCirc. _n0 |
||
| 999 |
_c5536 _d5536 |
||