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The New Professional Chef : The Culinary Institute of America
Material type:
TextPublication details: New York : Van Nostrand Reinhold, 1991Edition: 5th edDescription: 869 p. : illISBN: - 0442219822 (trade)
- 0442008074 (academic)
- TX820 C85
English Books
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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English Books
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MATRIX Library General Eng/FL.3 | General Books | TX820 C85 (Browse shelf(Opens below)) | 2 | Available | 1000157271 | ||||||||||||
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English Books
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MATRIX Library General Eng/FL.3 | General Books | TX820 C85 (Browse shelf(Opens below)) | 1 | Available | 1000018665 |
Total holds: 0
Browsing MATRIX Library shelves,Shelving location: General Eng/FL.3,Collection: General Books Close shelf browser (Hides shelf browser)
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| TX820 B957 E8 2003 Essentials of baking / | TX820 C421 P7 1991 Practical Cookery / | TX820 C421 P7 1995 Practical Cookery / | TX820 C85 The New Professional Chef : The Culinary Institute of America | TX820 C85 The New Professional Chef : The Culinary Institute of America | TX820 G531 P6 2003 Professional cooking / | TX820 G535 P6 2007 Professional cooking / |
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