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The professional chef / Culinary Institute of America
Publication details: N.Y. : John Wiley & Sons, c2002Description: xix, 1036 p. : col. ill. ; 28 cmISBN:- 0-471-38257-4.
- Circ. 641.57 P963 2002
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book Circulation | HM & Nursing Library Circulation | Circ. 641.57 P963 2002 (Browse shelf(Opens below)) | c1 | Available | 48356 |
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| Circ. 641.57 C754e 2001 Essentials of cooking : a back-to-basics guide to selecting preparing,cooking and serving the very best of foods / | Circ. 641.57 G676p 2003 Professional cooking / | Circ. 641.57 P962 2000 The professional chef's techniques of healthy cooking/ | Circ. 641.57 P963 2002 The professional chef / | Circ. 641.59 C967 2015 Culinaria italy : a celebration of food and tradition/ | Circ. 641.59 H521c 2012 Crazy water pickled lemons : Crazy water pickled lemons : enchanting dishes from the middle east, Mediterranean./ | Circ. 641.59 J92e 1997 East West food/ |
Includes bibliographical references & index.