Cooking Essentials for the New Professional Chef / The Food and Beverage Institute (Culinary Institute of America); Mary Deirdre Donovan, Editor.

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New York : John Wiley and Sons, c1997Description: 799 pages : illustration (mostly color) ; 29 cmContent type:

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Holdings
Item type	Current library	Collection	Shelving location	Call number	Status	Barcode
Reading Room Books and Pamphlets	Main Campus	Reserve Book Collection	Reserve Book Collection	RBC 641.5'7 COO (Browse shelf(Opens below))	Available	072332
Reading Room Books and Pamphlets	Old Harbour Campus	Reserve Book Collection	Reserve Book Collection	RBC 641.57 COO (Browse shelf(Opens below))	Available	072333
Overnight Books and Pamphlets	Old Harbour Campus	Reserve Book Collection	Reserve Book Collection	RBC 641.57 COO (Browse shelf(Opens below))	Available	072334

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