| 000 -LEADER |
|---|
| fixed length control field |
00522nam a2200145Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
200619s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9.7814354814e+012 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Le Cordon Bleu International, Chefs of |
| 245 ## - TITLE STATEMENT |
|---|
| Statement of responsibility, etc |
Chefs of Le Cordon Bleu International |
| Title |
Le Cordon Bleu cuisine foundations / |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Clifton Park, N.Y. : |
| Name of publisher, distributor, etc |
Delmar |
| Date of publication, distribution, etc |
2011 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 530 pages |
| Other physical details |
Color illustartions |
| Dimensions |
29 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, French. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cordon bleu (School : Paris, France) |