Study guide to accompany The professional chef / The Culinary Institute of America
Publication details: Hoboken, NJ : John Wiley, c2011.Edition: 9th edDescription: iv, 198 p. ; 28 cmISBN:- 9781118139882 (pbk.)
- 1118139887 (pbk.)
- The professional chef
- 641.57 STU 2011
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Shelf location | Call number | Materials specified | Vol info | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 2, BayNo 7 |
641.57 STU 2011 (Browse shelf(Opens below)) | 1 | Available | SHTEx,70002,03,RM|SCAFS,30003,03,RM | 5000131910 |
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| 641.57 SCH Chef's book of formulas, yields, and sizes / | 641.57 SCH Chef's book of formulas, yields, and sizes / | 641.57 STE Professional cookery : | 641.57 STU 2011 Study guide to accompany The professional chef / | 641.57 TEC Techniques of healthy cooking / | 641.57 TEC Techniques of healthy cooking / | 641.57 WAL 2011 Commercial cookery / |