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00000cam a2200000 7i4500 |
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20130610093000.0 |
| 008 |
120723s2011 nyu eng |
| 020 |
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|a 1111539804 (paperback : alk. paper)
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| 020 |
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|a 9781111539801 (paperback : alk. paper)
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| 050 |
0 |
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|a TX719
|b .F86 2011
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| 090 |
0 |
0 |
|a TX719
|b .F86 2011
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| 245 |
0 |
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|a Fundamentos del arte culinario :
|b recetas basicas
|c Chefs of Le Cordon Bleu
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| 246 |
3 |
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|a Le Cordon Bleu Fundamentos del arte culinario
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| 260 |
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|a Clifton Park, New York :
|b Delmar Cengage Learning ,
|c 2011
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| 300 |
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|a vi, 394 p. :
|b col. ill. ;
|c 28 cm.
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| 500 |
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|a Includes index
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| 505 |
0 |
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|a 1. Sopas (Les potages) -- 2. Entradas frias (Les entrées, froid) -- 3. Entrées calientes (Les entrées, chaud) -- 4. Huevos (Les oeufs) -- 5. Aves de corral (Les vollailes) -- 6. Pescados y mariscos (Les poissons et coquillages) -- 7. Carne (Les viandes) -- 8. Menudos y piezas de caza (Les abats et les gibiers) -- 9. Posteleria (Patisserie)
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| 520 |
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|a Presents 169 recipes for French dishes selected with the intention of being a representative sample of French recipes and culinary technique.
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| 650 |
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|a Cooking, French
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| 650 |
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|a Spanish language
|v Reading materials
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| 710 |
2 |
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|a Chefs of Le Cordon Bleu
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| 999 |
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|a 1000151762
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|