The professional chef / the Culinary Institute of America.
Material type:
TextPublisher: Hoboken, New Jersey : John Wiley & Sons, c2011Edition: Ninth editionDescription: xix, 1212 pages : illustrations (some colour); 29 cmContent type: - text
- unmediated
- volume
- 0470421355
- 9780470421352
- 641.5/7 23
- TX820 .P738 2011
- CKB068000
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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Text Books
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UPM Female Campus Library FR | Business Administration College | 641.57 CIP (Browse shelf(Opens below)) | C.1 | Available | UPM0000005224 | ||
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Text Books
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UPM Female Campus Library FR | Business Administration College | 641.57 CIP (Browse shelf(Opens below)) | C.2 | Available | UPM0000005225 | ||
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Text Books
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UPM Female Campus Library FR | Business Administration College | 641.57 CIP (Browse shelf(Opens below)) | C.3 | Available | UPM0000005226 | ||
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Text Books
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UPM Male Campus Library FR | Business Administration College | 641.57 CIP (Browse shelf(Opens below)) | C.4 | Available | UPM0000005227 | ||
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Text Books
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UPM Male Campus Library FR | Business Administration College | 641.57 CIP (Browse shelf(Opens below)) | C.5 | Available | UPM0000005228 | ||
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Text Books
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UPM Male Campus Library FR | Business Administration College | 641.57 CIP (Browse shelf(Opens below)) | C.6 | Available | UPM0000005229 |
Includes bibliographical references and indexes.
The culinary professional -- Tools and ingredients in the professional kitchen -- Stocks, sauces, and soups -- Meats, poultry, fish, and shellfish -- Vegetables, potatoes, grains and legumes, and pasta and dumplings -- Breakfast and garde manger -- Baking and pastry.
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