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| LEADER |
00994cam a2200277 7i4500 |
| 001 |
0000012287 |
| 005 |
20200427090000.0 |
| 008 |
200427s1996 nyu# ### #00001eng## |
| 020 |
# |
# |
|a 0442019610
|
| 020 |
# |
# |
|a 9780442019617
|
| 040 |
# |
# |
|a UMT
|
| 090 |
0 |
0 |
|a TX 820
|b .N532 1996
|
| 245 |
0 |
4 |
|a The new professional chef
|c with forewords by Paul Bocuse and Ferdinand Metz ; Mary Deirdre Donovan, editor.
|
| 250 |
# |
# |
|a 6th ed.
|
| 264 |
# |
1 |
|a New York:
|b Van Nostrand Reinhold,
|c c1996.
|
| 300 |
# |
# |
|a xxiv, 1190 pages:
|b some colour illustrations;
|c 29 cm.
|
| 336 |
# |
# |
|a text
|2 rdacontent
|
| 337 |
# |
# |
|a unmediated
|2 rdamedia
|
| 338 |
# |
# |
|a volume
|2 rdacarrier
|
| 504 |
# |
# |
|a Includes bibliographical references and index
|
| 590 |
# |
# |
|a Perpustakaan Sultanah Nur Zahirah
|
| 650 |
0 |
0 |
|a Quantity cookery
|
| 700 |
1 |
# |
|a Donovan, Mary Deirdre(
|d 1955-)
|
| 710 |
2 |
# |
|a Culinary Institute of America
|
| 999 |
|
|
|a 1000403048
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
| 999 |
|
|
|a 1000402232
|b Book
|c Open Shelf
|e STACKROOM 2
|
