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Meat : identification, fabrication, utilization / Thomas Schneller.
by Schneller, Thomas (Thomas K.) | Culinary Institute of America. Publisher: Clifton Park, NY : Delmar/Cengage Learning, c2009Other title: Meat identification, fabrication, utilization.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.36 SCH 2009]
(3).
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Fish and seafood : identification, fabrication, utlilization / Mark Ainsworth.
by Ainsworth, Mark | Culinary Institute of America. Publisher: Clifton Park, NY : Delmar/Cengage Learning, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.692 AIN 2009]
(3).
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Cheese : identification, classification, utilization / John W. Fischer.
by Fischer, John W | Culinary Institute of America. Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, 2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.373 FIS 2011]
(3).
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Produce : identification, fabrication, utilization / by Brad Mathews, Paul Wigsten.
by Matthews, Brad | Wigsten, Paul | Culinary Institute of America. Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, 2011Other title: Produce identification, fabrication, utilization | Guide to produce identification, fabrication, utilization.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.65 MAT 2011]
(2).
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Poultry : identification, fabrication and utilization / Thomas Schneller.
by Schneller, Thomas (Thomas K.). Publisher: Clifton Park, NY : Delmar/Cengage Learning, c2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.665 SCH 2010]
(2).
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Purchasing / Brad Matthews, Thomas Schneller.
by Matthews, Brad | Schneller, Thomas (Thomas K.) | Culinary Institute of America. Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, c2012Other title: Guide to purchasing.Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.5 MAT 2012]
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