|
|
|
|
| LEADER |
01033cam a2200265 7i4500 |
| 001 |
0000000029 |
| 005 |
20240415090000.0 |
| 008 |
240415t19971997nyu# ### #00001engm# |
| 020 |
# |
# |
|a 0471287172
|
| 040 |
# |
# |
|a UMT
|b eng
|c UMT
|e rda
|
| 090 |
0 |
0 |
|a TX 820
|b .C6 1997
|
| 245 |
0 |
0 |
|a Cooking essentials for the new professional chef
|c the Food and Beverage Institute ; Mary Deirdre Donovan, editor.
|
| 264 |
# |
4 |
|c ♭1997
|
| 264 |
# |
1 |
|a New York:
|b Van Nostrand Reinhol,
|c c1997
|
| 300 |
# |
# |
|a xiv, 799 pages:
|b illustrations (some colours);
|c 29 cm
|
| 336 |
# |
# |
|a text --
|2 rdacontent
|
| 337 |
# |
# |
|a unmediated --
|2 rdamedia
|
| 338 |
# |
# |
|a volume --
|2 rdacarrier
|
| 504 |
# |
# |
|a Includes bibliographical references (p. [782]-785) and index
|
| 590 |
# |
# |
|a Perpustakaan Sultanah Nur Zahirah
|
| 650 |
0 |
0 |
|a Quantity cookery
|
| 700 |
1 |
# |
|a Donovan, Mary Deirdr
|
| 710 |
1 |
# |
|a Food and Beverage Institute (Culinary Institute of America)
|
| 999 |
|
|
|a 1000403214
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
| 999 |
|
|
|a 1000401061
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
