The professional chef / the Culinary Institute of America.
Material type:
TextPublisher: Hoboken, NJ : Wiley, c2006Edition: 8th edDescription: xvi, 1215 pSubject(s): Quality cookery
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Books
|
College Learning Resource Center General Circulation | TX 820 P738 2006 (Browse shelf) | Available | CL9232 | |
|
Books
|
College Learning Resource Center General Circulation | TX 820 P738 2006 (Browse shelf) | Available | CL9361 |
Includes glossary and index.
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