| 000 | 01187cam a2200301La 4500 | ||
|---|---|---|---|
| 005 | 20211103064552.0 | ||
| 008 | 080901s2006 nyua 000 0 eng | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 | _a158479478X (hbk.) | ||
| 020 | _a9781584794783 (hbk.) | ||
| 035 | _a(ATU)b11384591 | ||
| 035 | _a(OCoLC)174032142 | ||
| 040 |
_aNz _cNZBPP _dYDXCP |
||
| 082 | 0 | 4 |
_a641.5944 _222 |
| 100 | 1 |
_aChoate, Judith. _9226376 |
|
| 245 | 1 | 4 |
_aThe fundamental techniques of classic cuisine / _cby The French Culinary Institute with Judith Choate ; photographs by Matthew Septimus ; illustrations by Glenn Wolf. |
| 263 | _a200607 | ||
| 264 | 1 |
_aNew York : _bStewart, Tabori & Chang ; _aLondon : _bThames & Hudson [distributor], _c2006. |
|
| 300 |
_a496 p. : _bill. (some col.) ; _c26 cm. |
||
| 650 | 0 |
_aCooking, French _9316066 |
|
| 700 | 1 |
_aSeptimus, Matthew. _9302126 |
|
| 700 | 1 | _aWolf, Glenn. | |
| 710 | 2 |
_aFrench Culinary Institute (New York, N.Y.) _9253919 |
|
| 907 |
_a.b11384591 _b22-08-17 _c27-10-15 |
||
| 998 |
_ab _ac _b06-04-16 _cm _da _feng _gnyu _h4 |
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| 945 |
_a641.5944 CHO _g1 _iA456123B _j0 _lcmain _o- _p$69.62 _q- _r- _s- _t0 _u19 _v4 _w0 _x3 _y.i12789665 _z29-10-15 |
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| 942 | _cB | ||
| 999 |
_c1188567 _d1188567 |
||