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: 363.19/2Item type | Current location | Call number | Status | Date due | Barcode |
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Main Collection | Taylor's Library-TU | 363.19/2 (Browse shelf) | Ordered | ||
Main Collection | Taylor's Library-TU | 363.19/2 (Browse shelf) | Ordered |
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363.1791 HIG 2011 Toxic chemicals : | 363.1799 SCH 2014 Command and control / | 363.179909477 CHE Chernobyl - what have we learned? : | 363.19/2 Introduction to culinary arts / | 363.19/2 Introduction to culinary arts / | 363.19/2 HACCP : | 363.19/26 Handbook of food safety and preservation |