Study guide to accompany The professional chef / The Culinary Institute of America
Contributor(s): Culinary Institute of America
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Publisher: Hoboken, NJ : John Wiley, c2011Edition: 9th ed.Description: iv, 198 p. ; 28 cm.ISBN: 9781118139882 (pbk.); 1118139887 (pbk.).Uniform titles: The professional chef Subject(s): Quantity cooking -- Problems, exercises, etcDDC classification: 641.57
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 2, BayNo 7 |
641.57 STU 2011 (Browse shelf) | 1 | Available | SHTEx,70002,03,RM|SCAFS,30003,03,RM | 5000131910 |