| 000 | 01380cam a22003254a 4500 | ||
|---|---|---|---|
| 999 |
_c4812 _d4812 |
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| 001 | 14116665 | ||
| 003 | SUN | ||
| 005 | 20180924122147.0 | ||
| 008 | 050922s2006 ne a b 001 0 eng | ||
| 010 | _a 2005027673 | ||
| 020 | _a0750679360 (pbk. : alk. paper) | ||
| 035 | _a(OCoLC)ocm61748285 | ||
| 040 |
_aDLC _cSUNLIB _dYDX _dBAKER _dDLC |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911 _b.M66 2006 |
| 082 | 0 | 0 |
_a647.95/ _222 _bMOR |
| 100 | 1 |
_aMorgan, James L. _q(James LeRoy), _d1946- _912518 |
|
| 245 | 1 | 0 |
_aCulinary creation : _ban introduction to foodservice and world cuisine / _cby James L. Morgan. |
| 260 |
_aAmsterdam ; _aBoston : _bElsevier Butterworth-Heinemann, _cc2006. |
||
| 300 |
_axxii, 370 p. : _bill. ; _c26 cm + _e1 CD-ROM (4 3/4 in.). |
||
| 440 | 0 |
_aButterworth-Heinemann hospitality management series _912519 |
|
| 504 | _aIncludes bibliographical references (p. 313-318) and index. | ||
| 650 | 0 |
_aFood service. _912520 |
|
| 650 | 0 |
_aInternational cooking. _912521 |
|
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/ecip0519/2005027673.html |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0623/2005027673-d.html |
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
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| 942 |
_2ddc _cBK |
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