The Professional Chef's Techiques of Healthy Cooking / The Culinary Institute of America; Prol. Graham Kerr
Material type:
TextLanguage: English Publication details: New York: Culinary Institute of America, 2000Edition: 2aDescription: XXI; 634 p.: Son.; Color: 28cmISBN: - 0-471-33269-0
- TX820 P75 2000
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Notes | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|---|---|
Libros para consulta en sala
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX820 P75 2000 (Browse shelf(Opens below)) | 1 | No para préstamo | Gastronomia | 008221 |
Total holds: 0
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| TX820 N49 The New professional chef: The Culinary institute of America / | TX 820 N53 1991 The new professional chef / | TX820 P738 The professional chef / | TX820 P75 2000 The Professional Chef's Techiques of Healthy Cooking / | TX820 P96431 2006 The professional chef / | TX 820 P96431 2011 The professional chef / | TX 820 S64 The professional chef's art of garde manger / |
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