| 000 | 00782cam a2200265 a 4500 | ||
|---|---|---|---|
| 001 | 147567 | ||
| 003 | OSt | ||
| 005 | 20180921 | ||
| 008 | 0000002004 -usA 0000000000ang00 | ||
| 020 | _a0-13-113728-X 978-0-13-113728-8 | ||
| 110 | _aAmerican Culinary Federation | ||
| 245 |
_aOn becoming a professional chef / _cOn becoming a professional chef / |
||
| 260 |
_aNew Jersey : _bPearson Prentice Hall |
||
| 300 | _aviii, 48 p. | ||
| 650 |
_aCOCINA _aJEFES DE COCINEROS _aSERVICIOS DE ALIMENTACION |
||
| 700 | _aI. Baskette, Michael, ed | ||
| 040 |
_aDLC _cDLC |
||
| 942 |
_2ddc _cBK |
||
| 999 | _c147567 | ||