| 000 | 00734nam a2200205Ia 4500 | ||
|---|---|---|---|
| 008 | 191130s2006##################000#0#eng## | ||
| 020 | _a9780131180116 | ||
| 022 | _a2005014668 | ||
| 040 |
_aACL _cACL |
||
| 082 | _a641.5 ACF | ||
| 245 |
_aCulinary fundamentals _cAmerican Culinary Federation ; compiled by the Culinary Institute of America |
||
| 260 |
_aUpper Saddle River, N.J _bPearson Prentice Hall _cc2006 |
||
| 300 | _axxv, 1077 p. : col. ill. ; 29 cm. + 1 CD-ROM (4 3/4 in.) | ||
| 500 | _aIncludes bibliographical references and index | ||
| 650 | _aCooking | ||
| 710 | _aAmerican Culinary Federation, Culinary Institute of America | ||
| 990 | _a78625d63ac10000c5a3258fb5babd47f | ||
| 991 | _a318368 | ||
| 999 |
_c142719 _d142719 |
||