| 000 | 00884nam a2200253 a 4500 | ||
|---|---|---|---|
| 999 |
_c18643 _d18643 |
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| 003 | KKBBM | ||
| 005 | 20230921112334.0 | ||
| 008 | 191119s2007 my a b 001 0 eng d | ||
| 016 | 7 |
_a013354388 _2Uk |
|
| 020 | _a0471663743 (cloth/cd college version) | ||
| 020 | _a9780471663744 | ||
| 040 |
_aKKBBM _cKKBBM _beng |
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| 082 | 0 | 0 |
_a641.57 GIS _222 |
| 100 | 1 |
_aGisslen, Wayne, _d1946- _93025 |
|
| 245 | 1 | 0 |
_aProfessional cooking / _cWayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau. |
| 250 | _a6th ed. | ||
| 260 |
_aHoboken, N.J. : _bJohn Wiley, _cc2007. |
||
| 300 |
_axxxii, 1056 p. : _bill. (chiefly col.) ; _c29 cm. |
||
| 500 | _a"Featuring recipes from Le Cordon Bleu." | ||
| 504 | _aIncludes bibliographical references (p. 1031-1032) and indexes. | ||
| 650 | 0 |
_aQuantity cooking. _92989 |
|
| 650 | 0 |
_aFood service. _9302 |
|
| 942 |
_2ddc _cBK |
||