| 000 | 00937cam a2200277 a 4500 | ||
|---|---|---|---|
| 001 | 2551551 | ||
| 003 | OSt | ||
| 005 | 20220301191708.0 | ||
| 008 | 940728s1992 enk b 001 0 eng | ||
| 010 | _a 94188561 | ||
| 020 | _a9781861528735 | ||
| 040 |
_aDLC _cAAMUSTED-K _dDLC |
||
| 050 | 0 | 4 |
_aTX820 _b.C84 1999 |
| 082 | 0 | 0 |
_a641.5/7 _220 |
| 100 | 1 |
_aCracknell, H. L. _q(Harry Louis), _d1916- _eauthor |
|
| 245 | 1 | 0 |
_aPractical professional cookery / _cH.L. Cracknell, R.J. Kaufmann. |
| 250 | _a3rd ed. | ||
| 260 |
_aLondon : _bMacmillan, _c1999. |
||
| 300 |
_axiv, 910 p. ; _c24 cm. |
||
| 504 | _aIncludes bibliographical references (p. [881]-882) and index. | ||
| 650 | 0 | _aQuantity cooking. | |
| 700 | 1 |
_aKaufmann, R. J. _d1999 _ejoint author |
|
| 906 |
_a7 _bcbc _corignew _d2 _encip _f19 _gy-gencatlg |
||
| 942 |
_2lcc _cBK |
||
| 999 |
_c1133 _d1133 |
||