| 000 | 01240nam a22003017a 4500 | ||
|---|---|---|---|
| 005 | 20230512224052.0 | ||
| 008 | 230105t xxu||||| |||| 00| 0 eng d | ||
| 020 | _a157175444X | ||
| 040 | _cCSPC | ||
| 082 | 0 |
_a647.95023 _bN335c |
|
| 100 |
_aNelson, Melanie, _eProducer |
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| 110 | 0 | _aLearning ZoneXpress | |
| 245 | 0 | 0 |
_aConfessions of chefs and restaurateur / _cMelanie Nelason. |
| 260 |
_aUSA ; _bLearning ZoneXpress, _c2007. |
||
| 300 |
_a1 videodisc (ca. 15 min.) : _bsd., col. ; _c4 3/4 in. |
||
| 336 |
_2two-dimensional moving image _ardacontent |
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| 337 |
_2video _ardamedia |
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| 338 |
_2videodisc _ardacarrier |
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| 520 | _aLearn the pros and cons of being a chef from the chef / instructors at Le Cordon Bleu College of Culinary Arts in Mendota Heights, MN. Spend time with Brenda Langton, chef restaurateur and owner of Cafe Brenda and Spoonriver restaurants, Minneapolis, MN. as she creates vegetarian and fresh seafood gourmet dishes. | ||
| 650 | 1 | 0 | _aRestaurateurs. |
| 650 | 1 | 0 | _aCooks. |
| 650 | 1 | 0 | _aFood service--Vocational guidance. |
| 940 | _amarc | ||
| 942 |
_cAV _jAVM 647.95023 N335c 2007 |
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| 999 |
_c12888 _d12888 |
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