The professional chef's techniques of healthy cooking / by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.
Material type:
TextPublication details: New York : Wiley, c2000.Edition: 2nd edDescription: xxi, 634 p. : col. ill. ; 28 cmISBN: - 0471332690 (cloth : alk. paper)
- 641.5/7 21
- TX820 .P75 2000
| Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
Loan - Normal on open shelf
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UOE Main Library Open shelf | TX820 .P75 2000 (Browse shelf(Opens below)) | 20136754 | Available | 20136754 | |
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Loan - Normal on open shelf
|
UOE Main Library Open shelf | TX820 .P75 2000 (Browse shelf(Opens below)) | 20136753 | Available | 20136753 |
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| TX820 F66 Foodcraft 1 | TX820 F66 1988 Foodcraft 2 | TX820 .P75 2000 The professional chef's techniques of healthy cooking / | TX820 .P75 2000 The professional chef's techniques of healthy cooking / | TX820 .P76 2011 Professional chef : Level 2 diploma / | TX820 .T415 1989 Large quantity recipes / | TX820 .T415 1989 Large quantity recipes / |
Includes bibliographical references (p. 604) and index.
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