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_aTX649.D59 _bA3 2011 |
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_aB _aB _222 |
| 092 | _a641.5 Dix 2011 | ||
| 100 | 1 | _aDixon, Jonathan. | |
| 245 | 1 | 0 |
_aBeaten, seared, and sauced : _bon becoming a chef at the Culinary Institute of America / _cJonathan Dixon. |
| 250 | _a1st ed. | ||
| 260 |
_aNew York : _bClarkson Potter, _cc2011. |
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| 300 |
_a266 p. ; _c24 cm. |
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| 600 | 1 | 0 | _aDixon, Jonathan. |
| 610 | 2 | 0 | _aCulinary Institute of America. |
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_aCooks _zUnited States _vBiography. |
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_aacquire _b2 shelf copies _xpolicy default |
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_wrd14 2010-10-12 _fxj08 2011-06-17 to CALM _tCopy 2 to CALM |
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