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Introduction to culinary arts / the Culinary Institute of America ; editor, Jerry Gleason.

Contributor(s): Gleason, Jerry [editor.] | Culinary Institute of America.
Publisher: Boston : Pearson, [2015]Edition: Second edition.Description: xxii, 864 pages : illustrations ; 29 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780132737449.Subject(s): Cooking -- Study and teaching | Food -- Safety measuresDDC classification: 363.19/2
Item type Current location Call number Status Date due Barcode
363.19/2 (Browse shelf) Available
Main Collection Taylor's Library-TU
363.19/2 (Browse shelf) Ordered
Main Collection Taylor's Library-TU
363.19/2 (Browse shelf) Ordered