The chef's compendium of professional recipes (Record no. 92224)

MARC details
000 -LEADER
fixed length control field 00469nam a22001577a 4500
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 0-7506-0490-5
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23rd.
Classification number 641.5
100 ## - MAIN ENTRY--AUTHOR NAME
Personal name Fuller, John
245 ## - TITLE STATEMENT
Title The chef's compendium of professional recipes
Statement of responsibility, etc John Fuller and Edward Renold; edited by David Foskett
250 ## - EDITION STATEMENT
Edition statement 3rd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication Oxford
Name of publisher Butterworth-Heinemann
Year of publication 1992
300 ## - PHYSICAL DESCRIPTION
Number of Pages xiii,401p.;
Dimensions 23 cm.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Quantity cookery
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Catering management
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier www.bh.com
Holdings
Withdrawn status Lost status Damaged status Collection code Home library Current library Date acquired Full call number Accession Number Copy number Koha item type
      HOTEL MANAGEMENT North Eastern Hill University North Eastern Hill University 21/12/2011 641.5 355347 ,2 Books