| 000 | 00681nam a2200217 a 4500 | ||
|---|---|---|---|
| 999 |
_c4138 _d4138 |
||
| 003 | KKBBM | ||
| 005 | 20230921111914.0 | ||
| 008 | 180430s2000 my a b 001 0 eng d | ||
| 020 | _a0471251879 (cloth : alk. paper) | ||
| 040 |
_aKKBBM _cKKBBM _beng |
||
| 082 | 0 | 0 |
_a641.57 FOO _221 |
| 245 | 0 | 0 |
_aFood preparation for the professional / _cDavid A. Mizer ... [et al.]. |
| 250 | _a3rd ed. | ||
| 260 |
_aNew York : _bWiley, _cc2000. |
||
| 300 |
_axxii, 549 p. : _bill. ; _c25 cm. |
||
| 504 | _aIncludes bibliographical references (p. 531-532) and indexes. | ||
| 650 | 0 |
_aQuantity cooking. _92989 |
|
| 650 | 0 |
_aFood service. _9302 |
|
| 700 | 1 |
_aMizer, David A. _92990 |
|
| 942 |
_2ddc _cBK |
||