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: EBSCOhost
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: nju
    date issued: 2011
    edition: Ninth edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource ( xix, 1212 pages) : illustrations (some color).
  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.
  note: the Culinary Institute of America.
  note: Includes bibliographical references and indexes.
  subject:
    topic: Quantity cooking
  subject:
    topic: COOKING
    topic: Methods
    topic: Professional
  subject:
    topic: COOKING
    topic: General
  subject:
    topic: Quantity cooking
  classification: TX820 .P738 2011
  classification: 641.5/7
  classification: CKB068000
  related item:
    title info:
      title: Professional chef
    origin info:
      edition: Ninth edition
    identifier: (DLC) 2011021011
    identifier: (OCoLC)707248142
  identifier: 9781118692431
  identifier: 1118692438
  identifier: 9780470421352
  identifier: 0470421355
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: N$T
    record creation date: 151027
    record change date: 20230619015344.3
    record identifier: in00004607074
    language of cataloging:
      language term: eng