| 000 | 01029cam a22003134a 4500 | ||
|---|---|---|---|
| 001 | 77831049 | ||
| 003 | OCoLC | ||
| 005 | 20250728154059.0 | ||
| 008 | 070111t20082008njua b 001 0 eng | ||
| 010 | _a2007001280 | ||
| 020 | _a9780470055908 (cloth) | ||
| 020 | _a0470055901 (cloth) | ||
| 040 |
_aDLC _cDLC _dBTCTA _dBAKER _dC#P _dYDXCP _dUtOrBLW |
||
| 050 | 0 | 0 |
_aTX830 _b.G37 2008 |
| 082 | 0 | 0 |
_a641.7/9 _222 |
| 245 | 0 | 0 |
_aGarde manger : _bthe art and craft of the cold kitchen / _cthe Culinary Institute of America |
| 250 | _aThird edition | ||
| 264 | 1 |
_aHoboken, N.J. : _bJohn Wiley, _c[2008] |
|
| 264 | 4 | _c℗♭2008 | |
| 300 |
_axix, 666 pages : _billustrations (chiefly color) ; _c29 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
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| 504 | _aIncludes bibliographical references (pages 632-635) and indexes | ||
| 650 | 0 | _aCold dishes (Cooking) | |
| 650 | 0 | _aQuantity cooking | |
| 710 | 2 | _aCulinary Institute of America | |
| 942 |
_2lcc _cBOOKS _n0 |
||
| 999 |
_c1906 _d1906 |
||