|
|
| LDR | cam a22 a 4500 |
| 001 | 1374420 |
| 005 | 20110921142109.0 |
| 008 | 101012s2011 nyu 000 0aeng |
| 010 | ‡a 2010040145 |
| 020 | ‡a9780307589033 :‡c$24.00 |
| 020 | ‡a030758903X |
| 035 | ‡a(OCoLC)ocn670238162 |
| 035 | ‡a(OCoLC)670238162 |
| 035 | ‡a1342904 |
| 040 | ‡aDLC‡cDLC‡dIG#‡dYDXCP‡dOCO‡dVP@‡dPNX |
| 042 | ‡apcc |
| 043 | ‡an-us-ny |
| 099 | ‡a641.5092‡aD645b |
| 100 | ‡aDixon, Jonathan. |
| 245 | ‡aBeaten, seared, and sauced /‡cJonathan Dixon. |
| 250 | ‡a1st ed. |
| 260 | ‡aNew York :‡bClarkson Potter,‡cc2011. |
| 300 | ‡a266 p. ;‡c24 cm. |
| 600 | ‡aDixon, Jonathan. |
| 610 | ‡aCulinary Institute of America. |
| 650 | ‡aCooks‡zUnited States‡vBiography. |
| 695 | ‡aCOOKING / Essays‡bCKB030000 |
| 695 | ‡aCOOKING / Methods / Professional‡bCKB068000 |
| 049 | ‡aPNXA |
| 936 | ‡aJAH |
| 994 | ‡aC0‡bPNX |