Cooking essentials for the New professional chef / the Food and Beverage Institute ; Mary Deirdre Donovan, editor.
Contributor(s): Donovan, Mary Deirdre
| Food and Beverage Institute (Culinary Institute of America).
Publisher: New York : Van Nostrand Reinhold, [1997]Copyright date: ©1997Description: xiv, 799 pages : illustrations (some colour) ; 29 cm + 1 student workbook (210 pages ; 29 cm).Content type: text Media type: unmediated Carrier type: volumeISBN: 9780442021092 (hardback); 0442021097 (hardback); 0471287172 (paperback); 9780471287179 (paperback); 0471292184 (paperback : student workbook); 9780471292180 (paperback : student workbook).Subject(s): Quantity cookingDDC 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 4, BayNo 6 |
641.57 COO 1997 (Browse shelf) | 1 | Available | GENLS,GENLS,03,GR | 5000105863 |
Includes bibliographical references (pages [782]-785) and index.