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The professional chef's techniques of healthy cooking / by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.

Contributor(s): Armentrout, Jennifer S | Culinary Institute of America.
Publisher: New York : Wiley, c2000Edition: 2nd ed.Description: xxi, 634 p. : col. ill. ; 28 cm.ISBN: 0471332690.Subject(s): Nutrition | Quantity cookingDDC classification: 641.57
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
641.57 PRO (Browse shelf) 1 Available SCAFS,30003,03,CL 1000805207
Main Collection Taylor's Library-TU
641.57 PRO (Browse shelf) 1 Available SCAFS,70006,03,GR 1000802275

Includes index and bibliography