| 000 | 00767nam a22002657a 4500 | ||
|---|---|---|---|
| 005 | 20230928105300.0 | ||
| 008 | 180507t xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9781118636725 | ||
| 040 | _cCSPC | ||
| 082 | 0 |
_a641.57 _bG447p |
|
| 100 |
_aGisslen, Wayne _eauthor. |
||
| 245 | 0 | 0 |
_aProfessional cooking _cWayne Gisslen |
| 250 |
_a8th _bedition |
||
| 260 |
_aNew Jersey : _bJohn Wiley & Sons, _c2015. |
||
| 300 |
_aiii, 1056 pages : _bimages, tables ; _c28 cm. |
||
| 500 | _aIncludes Index. | ||
| 650 | 1 | 0 | _aFood service. |
| 650 | 1 | 0 | _aQuantity cooking. |
| 650 | 1 | 0 | _aCooking. |
| 650 | 1 | 0 | _aCordon bleu (School : Paris, France). |
| 940 | _a123 | ||
| 942 |
_cBK _2ddc |
||
| 999 |
_c4023 _d4023 |
||