The professional chef / The Culinary Institute of America.
Contributor(s): Culinary Institute of America.
Material type:
BookPublisher: Hoboken, N.J. : Wiley, c2011Edition: 9th ed.Description: 1212 p. : ill. (some col.).ISBN: 9780470421352.Call No.:
TX820
P763 2011
Subject(s): Quantity cooking | Food serviceBibliography, etc. Note: Includes bibliographical references and indexes
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX820 P763 2011 (Browse shelf) | Available | 2016000001281 |
Includes bibliographical references and indexes
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