The fundamental techniques of classic cuisine

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Bibliographic Details
Main Author:	Choate, Judith (Author)
Corporate Author:	French Culinary Institute (New York, N.Y.)
Other Authors:	Septimus, Matthew
Format:	Book
Language:	English
Published:	New York, N.Y. Stewart, Tabori & Chang 2007 ©2007
Subjects:	Cooking, French
Online Access:	Click Here to View Status and Holdings.
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008	t2007 NYU a## ##001 ##eng\|D
020	#	#	\|a 9781584794783 \|q hardcover
020	#	#	\|a 158479478X \|q hardcover
040	#	#	\|a DLC \|b eng \|d ITMB \|e rda
041	0	#	\|a eng
090	0	0	\|a TX719 \|b .C4543 2007
100	1	#	\|a Choate, Judith \|e author
245	1	4	\|a The fundamental techniques of classic cuisine \|c The French Culinary Institute with Judith Choate ; photographs by Matthew Septimus
264	#	1	\|a New York, N.Y. \|b Stewart, Tabori & Chang \|c 2007
264	#	1	\|c ©2007
300	#	#	\|a xiv, 496 pages \|b colors illustrations \|c 24 cm
336	#	#	\|a text \|2 rdacontent
337	#	#	\|a unmediated \|2 rdamedia
338	#	#	\|a volume \|2 rdacarrier
500	#	#	\|a Includes index
650	#	0	\|a Cooking, French
700	1	#	\|a Septimus, Matthew
710	1	#	\|a French Culinary Institute (New York, N.Y.)
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=396963
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