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
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College Learning Resource Center General Circulation | TX 820 P738 2006 (Browse shelf) | Available | CL9232 | |
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Books
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College Learning Resource Center General Circulation | TX 820 P738 2006 (Browse shelf) | Available | CL9361 |
Browsing College Learning Resource Center shelves, Shelving location: General Circulation Close shelf browser
| No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | ||
| TX 820 G54 2003 Professional cooking / | TX 820 M255 2001 The modern cook / | TX 820 P738 2006 The professional chef / | TX 820 P738 2006 The professional chef / | TX 820 T42 2008 Techniques of healthy cooking / | TX 837 V427 2005 Vegetarian times complete cookbook / | TX 837 V44 2005 Vegetarian dishes. |
Includes glossary and index.
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