The professional chef / the Culinary Institute of America
Contributor(s): Culinary Institute of America.
Material type:
BookPublisher: New York, N.Y. : Wiley, c2002Edition: 7th ed.Description: 1036 p. : col. ill.ISBN: 0471382574.Call No.:
TX820
P763 2002
Subject(s): QUANTITY COOKERYBibliography, etc. Note: Includes bibliographical references and index
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX820 P763 2002 (Browse shelf) | Available | 200404070059 |
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Includes bibliographical references and index
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