Produce : identification, fabrication, utilization / by Brad Mathews, Paul Wigsten.
By: Matthews, Brad
.
Contributor(s): Wigsten, Paul | Culinary Institute of America.
Series: Kitchen pro series: Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, 2011Description: xvii, 366 p. : col. ill. ; 29 cm.ISBN: 9781435401211 (hbk.); 1435401212 (hbk.).Other title: Produce identification, fabrication, utilization [Other title] | Guide to produce identification, fabrication, utilization [Title on t.p. verso:].Subject(s): Vegetables | Farm produce | Farm produce -- Identification | Farm produce -- Selection | Cooking (Vegetables)DDC classification: 641.65
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 1, BayNo 4 |
641.65 MAT 2011 (Browse shelf) | 1 | Available | SCAFS,70006,03,CL | 5000117637 | |
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 1, BayNo 4 |
641.65 MAT 2011 (Browse shelf) | 1 | Available | SCAFS,70006,03,CL | 5000105258 |
At head of title: The Culinary Institute of America.
Includes bibliographical references (p. 352) and index.