The professional chef's techniques of healthy cooking / by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.
Contributor(s): Armentrout, Jennifer S | Culinary Institute of America.
Publisher: New York : Wiley, c2000Edition: 2nd ed.Description: xxi, 634 p. : col. ill. ; 28 cm.ISBN: 0471332690.Subject(s): Nutrition | Quantity cookingDDC classification: 641.57Item 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 1, BayNo 7 |
641.57 PRO (Browse shelf) | 1 | Available | SCAFS,30003,03,CL | 5000028172 | |
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 1, BayNo 7 |
641.57 PRO (Browse shelf) | 1 | Available | SCAFS,70006,03,GR | 5000032226 |
Includes index and bibliography