| 000 -LEADER |
|---|
| fixed length control field |
00527nam a2200205Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
180523s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
978-981-4296-11-3 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
MAIN TX 643 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Item number |
.G45 2009 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gelb, Alan. |
| 245 #2 - TITLE STATEMENT |
|---|
| Title |
A Survival guide for culinary art professionals / |
| 245 #0 - TITLE STATEMENT |
|---|
| Statement of responsibility, etc |
Alan Gelb and Karen Lavine. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Singapore : |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Name of publisher, distributor, etc |
Cengage Learning, |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Date of publication, distribution, etc |
2009 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
301 pages : |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Dimensions |
20 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cookery. |