The professional chef / the Culinary Institute of America.
Contributor(s): Culinary Institute of America
.
Publisher: Hoboken, N.J. : John Wiley & Sons, ©2011Edition: Ninth edition.Description: 1 online resource (xix, 1212 pages) : illustrations (some color).Content type: tex Media type: computer Carrier type: online resourceISBN: 9781118692431; 1118692438.Subject(s): Quantity cookingGenre/Form: Electronic books. Additional physical formats: Print version:: Professional chef.DDC classification: 641.5/7 Online resources: An electronic book accessible through the World Wide Web; click to view
| Item type | Current location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library - Perpetual(TU) | 641.5/7 (Browse shelf) | e-book | TCIxx,30003,03,RA,PPT |
Includes bibliographical references and indexes.
Print version record.
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