| 000 | 01669cam a22003854i 4500 | ||
|---|---|---|---|
| 005 | 20211102113124.0 | ||
| 008 | 080303s2008 njua b 001 0 eng d | ||
| 010 | _a 2006038750 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a0470052325 _qcloth (alk. paper) |
||
| 020 |
_a9780470052327 _qcloth (alk. paper) |
||
| 035 | _a(ATU)b11297116 | ||
| 035 | _a(OCoLC)76792109 | ||
| 040 |
_aDLC _beng _erda _cDLC _dBTCTA _dBAKER _dJED _dUKM _dYDXCP _dC#P _dSHH _dATU |
||
| 050 | 0 | 0 |
_aTX820 _b.T384 2008 |
| 082 | 0 | 0 |
_a641.57 _222 |
| 245 | 0 | 0 |
_aTechniques of healthy cooking / _cThe Culinary Institute of America. |
| 264 | 1 |
_aHoboken, N.J. : _bJohn Wiley, _c[2008] |
|
| 264 | 4 | _c©2008 | |
| 300 |
_axv, 578 pages : _bcolour illustrations ; _c29 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 504 | _aIncludes bibliographical references (pages 547-548) and index. | ||
| 505 | 0 | _aA healthy diet -- Healthy ingredients -- The techniques of healthy cooking -- Developing healthy recipes and menus -- Soups, salads, and appetizers -- Main dishes for lunches and dinners -- Side dishes -- Breakfast and beverages -- Baked goods and desserts -- Chef's pantry. | |
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aQuantity cooking _9323051 |
|
| 650 | 0 |
_aNutrition. _9321553 |
|
| 650 | 0 |
_aMenus _9320761 |
|
| 710 | 2 |
_aCulinary Institute of America. _9312155 |
|
| 907 |
_a.b11297116 _b20-03-18 _c27-10-15 |
||
| 998 |
_ab _ac _b20-03-18 _cm _da _feng _gnju _h0 |
||
| 945 |
_a641.57 TEC _g1 _iA400992B _j0 _lcmain _o- _p$59.47 _q- _r- _s- _t0 _u9 _v0 _w0 _x0 _y.i1267803x _z29-10-15 |
||
| 942 | _cB | ||
| 999 |
_c1181187 _d1181187 |
||