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020 -INTERNATIONAL STANDARD BOOK NUMBER
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040 -CATALOGING SOURCE
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a
Original cataloging agency
NEU GrandLibrary
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041 -LANGUAGE CODE
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a
Language code of text/sound track or separate title
eng
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050 -LIBRARY OF CONGRESS CALL NUMBER
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a
Classification number
TX820
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b
Item number
.P738 2002
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082 -DEWEY DECIMAL CLASSIFICATION NUMBER
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a
Dewey Classification
641.5/7
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245 -TITLE STATEMENT
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a
Title
The professional chef /
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c
Statement of responsibility, etc
the Culinary Institute of America.
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h
Medium
BOOK
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260 -PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
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a
Place of publication, distribution, etc
New York :
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b
Name of publisher, distributor, etc
Wiley,
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c
Date of publication, distribution, etc
2002.
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300 -PHYSICAL DESCRIPTION
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a
Extent
xix, 1036 p. :
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b
Other physical details
ill. (some col.) ;
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c
Dimensions
29 cm.
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500 -GENERAL NOTE
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a
General note
Rev. ed. of: The new professional chef, c1996.
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504 -BIBLIOGRAPHY, ETC. NOTE
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a
Bibliography, etc
Includes bibliographical references (p. 1015-1019) and indexes.
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650 -SUBJECT ADDED ENTRY--TOPICAL TERM
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a
Topical term or geographic name as entry element
Quantity cookery
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