000 | 01807cam a2200445 i 4500 | ||
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001 | 000631622 | ||
003 | OCoLC | ||
005 | 20240105152005.0 | ||
008 | 140829s2011 nyua r 001 0 spa d | ||
010 | _a2010922489 | ||
020 | _a1111539804 | ||
020 | _a9781111539801 | ||
035 | _a396054 | ||
040 |
_aJRK _bspa _erda _cJRK _dUIASF |
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041 | 1 |
_aspa _heng |
|
050 | 4 |
_aTX 651 _bC6718.2011 |
|
240 | 1 | 3 |
_aLe Cordon Bleu cuisine foundations: the chefs of Le Cordon Bleu. _lEspañol |
245 | 0 | 0 |
_aLe Cordon Bleu : _bFundamentos del arte culinario : recetas básicas / _clos chefs de Le Cordon Bleu. |
246 | 1 | 0 | _aFundamentos del arte culinario : recetas básicas |
264 | 1 |
_aClifton Park, NY : _bDelmar, _c[2011], |
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264 | 4 | _c©2011. | |
300 |
_avi, 394 páginas : _bilustraciones a color ; _c28 cm |
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336 |
_atexto _btxt _2rdacontent |
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337 |
_asin medio _bn _2rdamedia |
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338 |
_avolumen _bnc _2rdacarrier |
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500 | _aIncluye índice. | ||
505 | 0 | _aSopas (Les potages) -- Entradas frías (Les entrées, froid) -- Entrées calientes (Les entrées, chaud) -- Huevos (Les oeufs) -- Aves de corral (Les vollailes) -- Pescados y mariscos (Les poissons et coquillages) -- Carne (Les viandes) -- Menudos y piezas de caza (Les abats et les gibiers) -- Postelería (Patisserie). | |
520 | _aPresents 169 recipes for French dishes selected with the intention of being a representative sample of French recipes and culinary technique. | ||
650 | 0 | _aCooking, French. | |
650 | 4 | _aCocina francesa | |
650 | 4 |
_aLibros de cocina _xTécnicas |
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650 | 4 |
_aGastronomía _xTécnicas |
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610 | 2 | 4 | _aCordon bleu (School : Paris, France) |
905 | _a01 | ||
942 | _cNEWBFXC1 | ||
999 |
_c599463 _d599463 |
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980 |
_851 _gRonald RUIZ |