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The Professional chef the Culinary Institute of America. 6

By: 4 0 16, [, ] | [, ] |

Contributor(s): Culinary Institute of America 5 6 [] |

Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; New York : John Wiley & Sons, Inc., ©2002.46Edition: 7th editionDescription: 29 cm. xix, 1036 pages : color illustrationsContent type: text Media type: 2 Carrier type: volumeISBN: 0-471-38257-4 (hardcover)ISSN: 2Other title: 6 []Uniform titles: | | New professional chef. Related works: 1 40 6 []Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Quantity cooking. -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | R 641.57 LOC classification: | TX820 | .P738 20022Other classification:

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Item type	Current location	Home library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	PLM	PLM Reference Section	Reference	R 641.57 P942 2002 (Browse shelf)	Available		R30528

Total holds: 0

Rev. ed. of: The new professional chef, c1996. 56

Includes bibliographical references (p. 1015-1019) and indexes.

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