Essentials of professional cooking / Wayne Gisslen; photography by J. Gerard Smith.
By: Gisslen, Wayne
.
Publisher: Hoboken, NJ : John Wiley, 2004Copyright date: ©2004Description: xiv, 562 pages : colour illustrations ; 29 cm. + 1 CD-ROM (4 3/4 in.).Content type: text Media type: computer | unmediated Carrier type: volume | computer discISBN: 0471202029 (hardback); 9780471202028 (hardback); 0471309710 (student workbook).Subject(s): Food service | Quantity cookingDDC classification: 641.57
| Item type | Current location | Call number | Vol info | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Accompanying Material (Media Resource) | Taylor's Library-TU | 641.57 GIS 2004 | 641.57 GIS (Browse shelf) | Available | SCAFS,70006,03,AD | 1000524322 | |||
| Accompanying Material (Media Resource) | Taylor's Library-TU | 641.57 GIS 2004 | 641.57 GIS (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 1000523822 | ||
| Main Collection | Taylor's Library-TU | 641.57 GIS 2004 | 641.57 GIS (Browse shelf) | 1 | Available | SHTEx,70002,03,RM | 5000099743 | ||
| Accompanying Material (Media Resource) | Taylor's Library-TU | 641.57 GIS (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 1000802881 | ||
| Main Collection | Taylor's Library-TU | 641.57 GIS (Browse shelf) | 1 | Available | SHTEx,70002,03,RM | 1000802880 | ||
| Accompanying Material (Media Resource) | Taylor's Library-TU | 641.57 GIS (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 1000802641 | ||
| Accompanying Material (Media Resource) | Taylor's Library-TU | 641.57 GIS (Browse shelf) | 1 | Available | SHTEx,70002,03,RM | 1000802640 | ||
| Main Collection | Taylor's Library-TU | 641.57 GIS (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 1000802639 | ||
| Main Collection | Taylor's Library-TU | 641.57 GIS (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 1000802638 | ||
| Main Collection | Taylor's Library-TU | 641.57 GIS (Browse shelf) | Workbook | 1 | Available | SHTEx,70002,03,RM | 1000802886 |
Accompanied by : Essentials of professional cooking : student workbook / ProMgmt. National Restaurant Association Educational Foundation (xii, 133 p. ; 24 cm.), c2004.
Includes bibliographical references and index.