| 000 -LEADER |
|---|
| fixed length control field |
00637nam a2200241Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160819s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
978-1-4354-8138-1 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
CUL TX 719 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Item number |
.C85 2011 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Cuisine foundations : |
| 245 ## - TITLE STATEMENT |
|---|
| Remainder of title |
classic recipes / |
| 245 ## - TITLE STATEMENT |
|---|
| Statement of responsibility, etc |
by The Chefs of Le Cordin Bleu. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
USA : |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Name of publisher, distributor, etc |
Delmar Cengage Learning., |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Date of publication, distribution, etc |
2011 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
394 pages : |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Other physical details |
color illustrations ; |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Dimensions |
28 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, French -- Technique. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, French. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Cookery -- French. |