Pollard Memorial Library (Lowell)

Beaten, seared, and sauced, on becoming a chef at the Culinary Institute of America, Jonathan Dixon - (hbk.)

Type

http://bibfra.me/vocab/lite/Instance

Format

(hbk.)

Label

Beaten, seared, and sauced, on becoming a chef at the Culinary Institute of America, Jonathan Dixon - (hbk.)

Edition

First edition

Isbn

9780030758904

Lccn

2010040145

Physical Description

266 pages, 25 cm.

System control number

(Sirsi) 1295294(OCoLC)670238162

Cover Art

Instantiates

Beaten, seared, and sauced, on becoming a chef at the Culinary Institute of America, Jonathan Dixon

Provider

Clarkson Potter, New York, c2011

Carrier category

volume

Media category

unmediated

Mapped to

Incoming Resources

Item of
1
- Beaten, seared, and sauced, on becoming a chef at the Culinary Institute of America, Jonathan Dixon - (hbk.)

Outgoing Resources

Instantiates
1
- Beaten, seared, and sauced, on becoming a chef at the Culinary Institute of America, Jonathan Dixon
Provider
1
- Clarkson Potter, New York, c2011
Carrier category
1
- volume
Media category
1
- unmediated
Mapped to
2
- 2010040145
- 9780030758904