The art and science of culinary preparation: a culinarian's manual
(Book)

Book Cover
Published:
St. Augustine, Fla. : Educational Institute of the American Culinary Federation, 1992.
Format:
Book
Edition:
1st ed.
Physical Desc:
xi, 586 pages : illustrations ; 29 cm.
Status:
CMC Steamboat Campus
TX 663 .C34 1992
Description
Description not provided
Also in This Series
Copies
Location
Call Number
Status
CMC Steamboat Campus
TX 663 .C34 1992
On Shelf
Citations
APA Citation (style guide)

Chesser, J. W. (1992). The art and science of culinary preparation: a culinarian's manual. St. Augustine, Fla.: Educational Institute of the American Culinary Federation.

Chicago / Turabian - Author Date Citation (style guide)

Chesser, Jerald W. 1992. The Art and Science of Culinary Preparation: A Culinarian's Manual. St. Augustine, Fla.: Educational Institute of the American Culinary Federation.

Chicago / Turabian - Humanities Citation (style guide)

Chesser, Jerald W, The Art and Science of Culinary Preparation: A Culinarian's Manual. St. Augustine, Fla.: Educational Institute of the American Culinary Federation, 1992.

MLA Citation (style guide)

Chesser, Jerald W. The Art and Science of Culinary Preparation: A Culinarian's Manual. St. Augustine, Fla.: Educational Institute of the American Culinary Federation, 1992. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
More Like This
More Copies In Prospector
Loading Prospector Copies...
More Details
Language:
English
ISBN:
0963102311

Notes

Bibliography
Includes bibliographical references (pages 571-572) and index.
Staff View
Grouped Work ID:
51420827-5ea9-ce87-d791-7dae7275e67b
Go To GroupedWork

Record Information

Last File Modification TimeDec 28, 2018 01:13:20 AM
Last Grouped Work Modification TimeDec 28, 2018 01:08:54 AM

MARC Record

LEADER01457aam a2200349 a 4500
00519920921160412.8
008911004s1992    flua     b    000 0 eng  
010 |a 91076371
020 |a 0963102311
035 |z 91076371|b OCLC
040 |a DLC|b eng|c DLC
049 |a COGF
05000|a TX663|b .C34 1992
09200|a 641.5|b CHE
1001 |a Chesser, Jerald W.|0 http://id.loc.gov/authorities/names/n92079835.
24514|a The art and science of culinary preparation :|b a culinarian's manual /|c Jerald W. Chesser.
250 |a 1st ed.
264 1|a St. Augustine, Fla. :|b Educational Institute of the American Culinary Federation,|c 1992.
300 |a xi, 586 pages :|b illustrations ;|c 29 cm.
336 |a text|b txt|2 rdacontent.
337 |a unmediated|b n|2 rdamedia.
338 |a volume|b nc|2 rdacarrier.
504 |a Includes bibliographical references (pages 571-572) and index.
650 0|a Cooking.|0 http://id.loc.gov/authorities/subjects/sh2010008400.
650 0|a Food service.|0 http://id.loc.gov/authorities/subjects/sh85050320.
907 |a .b11799080|b multi|c -|d 010627|e 181227
998 |a cm|a cms|b 060904|c m|d a |e -|f eng|g flu|h 4|i 0
920 |a 981216
948 |a MARCIVE August, 2017
948 |a MARCIVE extract Aug 5, 2017
995 |a Loaded with m2btab.ltiac in 2017.09
989 |a TX 663 .C34 1992|d cms |b 1030002711570|e  - - |f  - - |g - |h 0|i 0|j 18|k 060425|l $55.85|m  |n  - - |o -|p 0|q 0|t 0|x 0|1 .i46966626