Garde manger the art and craft of the cold kitchen

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Bibliographic Details
Corporate Author:	Culinary Institute of America
Format:	Unknown
Published:	Hoboken, N.J. John Wiley & Sons 2012
Edition:	4th ed.
Subjects:	Cold dishes (Cooking) Quantity cooking
Online Access:	Click Here to View Status and Holdings.
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MARC


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001	wils-559885
020	#	#	\|a 9780470587805 (hbk.)
040	#	#	\|a DLC \|d ITMB
090	0	0	\|a TX830 \|b .G37 2012
245	0	0	\|a Garde manger \|b the art and craft of the cold kitchen \|c the Culinary Institute of America
250	#	#	\|a 4th ed.
260	#	#	\|a Hoboken, N.J. \|b John Wiley & Sons \|c 2012
300	#	#	\|a xiii, 706 p. \|b col. ill. \|c 29 cm
504	#	#	\|a Includes bibliographical references (p. 680-684) and indexes
526	0	#	\|a HTC462 \|b HM241 \|5 HM
526	0	#	\|a Basic Commercial Cookery \|b Degree in Tourism Management \|5 Hotel Management
650	#	0	\|a Cold dishes (Cooking)
650	#	0	\|a Quantity cooking
710	2	#	\|a Culinary Institute of America
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=559885
998	#	#	\|a 00250##a003.5.1\|\|00250##b003.5.1\|\|00260##a003.5.1\|\|00260##b003.5.1\|\|00260##c003.5.1\|\|00300##a003.5.1\|\|00300##b003.5.1\|\|00300##c003.5.1\|\|