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Cooking Essentials for the New Professional Chef / The Food and Beverage Institute (Culinary Institute of America); Mary Deirdre Donovan, Editor.
New York : John Wiley and Sons, c1997Description: 799 pages : illustration (mostly color) ; 29 cmContent type:- text
- unmediated
- volume
- 0471287172
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
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Reading Room Books and Pamphlets
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Main Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.5'7 COO (Browse shelf(Opens below)) | Available | 072332 | ||
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Reading Room Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.57 COO (Browse shelf(Opens below)) | Available | 072333 | ||
Overnight Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.57 COO (Browse shelf(Opens below)) | Available | 072334 |
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| RBC 631.45 GUM Farmers and Soil Conservation in the Caribbean / | RBC 631.45 GUM Farmers and Soil Conservation in the Caribbean / | RBC 631.45 GUM Farmers and Soil Conservation in the Caribbean / | RBC 641.5'7 COO Cooking Essentials for the New Professional Chef / | RBC 641.8'15 GIS Professional baking / | RBC 641.19 KIN Nutrition for Developing Countries / | RBC 641.19 KIN Nutrition for Developing Countries / |
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