| 000 | nam a22 7a 4500 | ||
|---|---|---|---|
| 999 |
_c11934 _d11934 |
||
| 005 | 20180131152944.0 | ||
| 008 | 180131b xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9780132737449 (Hb.) | ||
| 040 |
_aLC _cULS _dULS |
||
| 050 |
_aTX661 _b.I57 2015 |
||
| 110 |
_9584 _a The Culinary Institute of America. |
||
| 245 |
_aIntroduction to culinary arts / _cThe Culinary Institute of America ; editor, Jerry Gleason. |
||
| 250 | _aSecond edition. | ||
| 260 |
_aBoston : _bPearson, _cc2015. |
||
| 300 |
_axxii, 864 pages : _billustrations ; _c29 cm |
||
| 500 | _aIncludes index. | ||
| 650 | 0 |
_9585 _aCooking _xStudy and teaching. |
|
| 650 | 0 |
_9586 _a Food _xSafety measures. |
|
| 700 |
_9587 _aGleason, Jerry, _eeditor |
||
| 710 |
_9588 _aCulinary Institute of America. |
||
| 942 |
_2lcc _cBK |
||