rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: professional chef
  name:
    name part: The Culinary Institute of America
  type of resource: text
  origin info:
    place:
      place term: xxu
    place:
      place term: Nueva York
    publisher: Wiley John & Sons. INC
    date issued: ©2011
    date issued: 2011
    edition: Ninth edition
    issuance: monographic
  language:
    language term: eng
  physical description:
    extent: xix,1212 páginas : ilustraciones ; 28 cm.
  table of contents: The culinary professional -- Tools and ingredients in the professional kitchen -- Stocks, sauces, and soups -- Meats, poultry, fish, and shellfish -- Vegetables, potatoes grains and legumes, and pasta and dumplings -- Breakfast and garde manger -- Baking and pastry.
  target audience: specialized
  note: Incluye referencias bibliográficas e índices
  subject:
    topic: Cocina
  subject:
    topic: Desayunos
  subject:
    topic: Confitería
  subject:
    topic: Utensilios de cocina
  classification: 641.51 P964p
  identifier: 9780470421352
  record info:
    record content source: CO-BoSNA
    record creation date: 180317
    record change date: 20260706154748.0
    record identifier: 000095673
    language of cataloging:
      language term: eng