| 000 | 00826nam a2200289 a 4500 | ||
|---|---|---|---|
| 001 | 43039 | ||
| 003 | URCABC | ||
| 005 | 20250503230233.0 | ||
| 008 | 110318||||||||||||||||gr ||| ||||||||| d | ||
| 020 | _a9781579653514 | ||
| 035 | _a(janium) 42953 | ||
| 035 | _a(janium)42947 | ||
| 040 |
_aURCABC _bspa |
||
| 041 | 0 | _aeng | |
| 050 | 4 |
_aTX690.7 _b.U47 2008 |
|
| 082 | 0 | 4 |
_a641.587 _bUND |
| 245 | 1 | 0 |
_aUnder pressure _b cooking sous vide /./ _cThomas Keller ... [et al.] ; photography by Deborah Jones ; foreword by Harold McGee |
| 260 |
_aNew York, NY _bArtisan, _cc2008 |
||
| 300 |
_a295p. _bil., col |
||
| 500 | _aIncluye indice | ||
| 650 | 1 | 4 |
_aAlimentos _xEfecto del calor sobre. |
| 650 | 1 | 4 | _aCocina Sous-Vide. |
| 700 | 1 | _aKeller, Thomas | |
| 942 | _2ddc | ||
| 999 |
_c29443 _d29443 |
||