| 000 | 00964nam a2200229 4500 | ||
|---|---|---|---|
| 020 | _a0-471-33269-0 | ||
| 045 | _a20071206/0714 | ||
| 050 | _aTX820 P96431 2000 | ||
| 110 | _aThe Culinary Institute of America | ||
| 245 | _aThe professional chef´s the techniques of healthy cooking / The Culinary Institute of America ; prólogo, Graham Kerr ; Jennifer S. Armentrout, edit. | ||
| 250 | _a2 | ||
| 260 | _aEstados Unidos de América : John Wiley & Sons | ||
| 300 | _axxi, 634 p. / 28 cm. | ||
| 500 | _aIncluye: glosario de términos e índice de recetas | ||
| 504 | _aBibliografía: p. 605 | ||
| 505 | _aHeakthy cooking -- The principles of healthy cooking -- Creating and marketing healthy menus | ||
| 506 | _aDisponible para consulta sólo en Biblioteca | ||
| 650 | _aNutrición -- Dieta (Cocina) | ||
| 700 | _aKerr, Graham, prólogo \ Armentruout, Jennifer S., edit. | ||
| 008 | 523227 2000 -usAD 8030003300eng08 | ||
| 942 | _cBK | ||
| 999 |
_c545 _d545 |
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