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020 -INTERNATIONAL STANDARD BOOK NUMBER
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a
ISBN
0-471-66376X (cloth trade version-)
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020 -INTERNATIONAL STANDARD BOOK NUMBER
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a
ISBN
0-471-663743 (cloth/cd college version-)
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020 -INTERNATIONAL STANDARD BOOK NUMBER
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a
ISBN
0-471-663751 (pbk.-)
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040 -CATALOGING SOURCE
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a
Original cataloging agency
NEU GrandLibrary
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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
.G54 2006
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082 -DEWEY DECIMAL CLASSIFICATION NUMBER
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a
Dewey Classification
641.5/7
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100 -MAIN ENTRY--PERSONAL NAME
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a
Personal name
Gisslen Wayne
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d
Dates associated with a name
1946
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245 -TITLE STATEMENT
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a
Title
Professional cooking /
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c
Statement of responsibility, etc
Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
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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
Hoboken, N.J. :
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b
Name of publisher, distributor, etc
John Wiley,
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c
Date of publication, distribution, etc
2006.
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300 -PHYSICAL DESCRIPTION
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a
Extent
xxxii, 1056 p. :
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b
Other physical details
ill. (chiefly col.) ;
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c
Dimensions
29 cm. +
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500 -GENERAL NOTE
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a
General note
"Featuring recipes from Le Cordon Bleu."
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504 -BIBLIOGRAPHY, ETC. NOTE
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a
Bibliography, etc
Includes bibliographical references (p. 1031-1032) 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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650 -SUBJECT ADDED ENTRY--TOPICAL TERM
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a
Topical term or geographic name as entry element
Food service
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856 -ELECTRONIC LOCATION AND ACCESS
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