The professional chef's techniques of healthy cooking / the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout editor
Contributor(s): Armentrout, Jennifer S [ed.] | Culinary Institute of America.
Material type:
BookPublisher: New York, N.Y. : Wiley, c2000Edition: 2nd ed.Description: 634 p. : col. ill.ISBN: 0471332690.Call No.:
TX820
P763 2000
Subject(s): QUANTITY COOKERY | NUTRITIONBibliography, etc. Note: Includes bibliographical references and index
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX820 P763 2000 (Browse shelf) | Available | 200307180008 |
Includes bibliographical references and index
There are no comments for this item.