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| 005 | 20221101185813.0 | ||
| 008 | 970224s1997 nyua 001 0 eng d | ||
| 010 | _a 97007952 | ||
| 020 | _a0688152066 | ||
| 020 | _a9780688152062 | ||
| 035 | _a(ATU)b1055760x | ||
| 035 | _a(OCoLC)229212324 | ||
| 040 |
_aDLC _beng _erda _dATU |
||
| 043 | _ae-fr--- | ||
| 050 | 0 | 0 |
_aTX719. _bW75 1997 |
| 082 | 0 | _a641.5944 | |
| 100 | 1 |
_aWright, Jeni, _eauthor. _9227278 |
|
| 245 | 1 | 0 |
_aLe Cordon Bleu complete cooking techniques : _bthe indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes / _cJeni Wright & Eric Treuille. |
| 246 | 3 | 0 | _aComplete cooking techniques |
| 246 | 3 | 0 | _aCooking techniques |
| 250 | _a1st U.S. edition. | ||
| 264 | 1 |
_aNew York : _bWilliam Morrow, _c[1997] |
|
| 300 |
_a351 pages : _bcolour illustrations ; _c29 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 500 | _aIncludes index. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aCooking, French _9316066 |
|
| 700 | 1 |
_aTreuille, Eric, _eauthor. _91038592 |
|
| 907 |
_a.b1055760x _b03-10-17 _c27-10-15 |
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| 942 | _cB | ||
| 945 |
_a641.5944 WRI _g1 _iA250090B _j0 _lcmain _o- _p$102.38 _q- _r- _s- _t0 _u10 _v0 _w0 _x0 _y.i11281315 _z28-10-15 |
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| 998 |
_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0 |
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| 999 |
_c1129952 _d1129952 |
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