| 000 | 00901pam a2200253 i 4500 | ||
|---|---|---|---|
| 999 |
_c3663 _d3663 |
||
| 001 | 1776625 | ||
| 008 | 771209s1978 maua 001 0 eng | ||
| 010 | _a 77026689 | ||
| 020 | _a0843621257 | ||
| 040 |
_aDLC _cDLC _dDLC |
||
| 050 | 0 | 0 |
_aTX657.K54 _bC84 1978 |
| 082 | 0 | 0 |
_a641.589 _222 |
| 110 | 2 |
_aCulinary Institute of America. _bLearning Resources Center. |
|
| 245 | 1 | 4 |
_aThe professional chef's knife / _cprepared by the Learning Resources Center of the Culinary Institute of America ; prepared under the guidance of chef-instructor Richard A. Czack of the Culinary Institute of America. |
| 250 | _a1st ed. | ||
| 260 |
_aBoston : _bCBI Pub. Co., _cc1978. |
||
| 300 |
_a63 p. : _bill. ; _c28 cm. |
||
| 440 | 4 |
_aThe Professional chef's photo-text series ; _vno. 1 |
|
| 500 | _aIncludes index. | ||
| 650 | 0 | _aKnives. | |
| 650 | 0 | _aCutting. | |
| 700 | 1 | _aCzack, Richard A. | |
| 942 |
_2ddc _cBK |
||