The professional chef / the Culinary Institute of America.
Material type:
TextPublication details: Hoboken, NJ : Wiley, c2006.Edition: 8th edDescription: xvi, 1215 pSubject(s):
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Books
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College Learning Resource Center General Circulation | TX 820 P738 2006 (Browse shelf(Opens below)) | Available | CL9232 | ||||||||||||||
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Books
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College Learning Resource Center General Circulation | TX 820 P738 2006 (Browse shelf(Opens below)) | Available | CL9361 |
Browsing College Learning Resource Center shelves,Shelving location: General Circulation Close shelf browser (Hides 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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