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01019nam a2200289 a 4500 |
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20171111233532.0 |
| 008 |
080221s2001 cy a b 001 0 eng d |
| 020 |
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|a 0471393487
|q hbk.
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| 040 |
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|a DLC
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| 050 |
0 |
0 |
|a TX663
|b .C67 2001
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| 110 |
2 |
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|a Cordon bleu (School : Paris, France).
|
| 245 |
1 |
0 |
|a Le Cordon Bleu kitchen essentials :
|b the complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu /
|c Le Cordon Bleu.
|
| 246 |
3 |
0 |
|a Kitchen essentials
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| 260 |
|
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|a New York :
|b Wiley,
|c c2001.
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| 300 |
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|a 256 p. :
|b col. ill. ;
|c 27 cm.
|
| 500 |
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|a "A Carroll & Brown book."--T.p. verso.
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| 504 |
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|a Includes index.
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| 650 |
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0 |
|a Cooking
|x Equipment and supplies.
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| 650 |
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0 |
|a Cooking.
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| 650 |
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0 |
|a Food.
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| 650 |
|
0 |
|a Recipes.
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| 650 |
|
0 |
|a Cooking
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| 650 |
|
0 |
|a Food
|x Handbooks, manuals, etc.
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| 650 |
|
0 |
|a Cooking
|x Study and teaching.
|
| 650 |
|
0 |
|a Cooking schools
|z France.
|
| 952 |
|
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|a CY-LiCUT
|b 5a01a5286c5ad14ac1e77b9a
|c 945l
|d 998a
|e -
|t 1
|x m
|z Books
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