Coverart for item
The Resource The new professional chef, The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor

The new professional chef, The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor

Label
The new professional chef
Title
The new professional chef
Statement of responsibility
The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor
Creator
Contributor
Subject
Language
eng
Cataloging source
DLC
Dewey number
641.5/7
Illustrations
illustrations
Index
index present
LC call number
TX820
LC item number
.C85 1991
Literary form
non fiction
NAL call number
TX820.C85
NAL item number
1991
http://bibfra.me/vocab/lite/organizationName
Culinary Institute of America
http://library.link/vocab/relatedWorkOrContributorName
  • Conway, Linda Glick
  • Culinary Institute of America
http://library.link/vocab/subjectName
Quantity cooking
Target audience
adult
Label
The new professional chef, The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor
Instantiates
Publication
Copyright
Note
Rev. ed. of: The professional chef. 4th ed. 1974
Bibliography note
Includes bibliographical references (pages 834-838) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
ocm23139891
Dimensions
30 cm
Edition
Fifth edition.
Extent
xxv, 869 pages
Isbn
9780442219826
Lccn
91008711
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
641.57 C897 5th ; P ; AREF ; RF.
Other physical details
color illustrations
System control number
  • (Sirsi) o23139891
  • (Sirsi)4126546
Label
The new professional chef, The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor
Publication
Copyright
Note
Rev. ed. of: The professional chef. 4th ed. 1974
Bibliography note
Includes bibliographical references (pages 834-838) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
ocm23139891
Dimensions
30 cm
Edition
Fifth edition.
Extent
xxv, 869 pages
Isbn
9780442219826
Lccn
91008711
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
641.57 C897 5th ; P ; AREF ; RF.
Other physical details
color illustrations
System control number
  • (Sirsi) o23139891
  • (Sirsi)4126546

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