The professional chef / the Culinary Institute of America
Contributor(s): Culinary Institute of America.
Material type:![materialTypeLabel](/opac-tmpl/lib/famfamfam/BK.png)
Current location | Call number | Status | Date due | Barcode |
---|---|---|---|---|
Main Campus Book Shelves | TX820 P763 2002 (Browse shelf) | Available | 200404070059 |
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TX820 P466Q 1993 Quantity food techniques | TX820 P763 2000 The professional chef's techniques of healthy cooking / | TX820 P763 2000 The professional chef's techniques of healthy cooking / | TX820 P763 2002 The professional chef / | TX820 P763 2002 The professional chef / | TX820 P763 2011 The professional chef / | TX820 S335C Chef's book of formulas, yields and sizes |
Includes bibliographical references and index
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