Culinary fundamentals

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Bibliographic Details
Corporate Authors:	Culinary Institute of America, American Culinary Federation
Format:	Book
Published:	Upper Saddle River, N.J. Pearson Prentice Hall 2006
Subjects:	Cookery
Online Access:	Click Here to View Status and Holdings.
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MARC


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001	wils-353553
020	#	#	\|a 0131180118 (hardcover : alk. paper)
040	#	#	\|a DLC \|d ITMB
090	0	0	\|a TX651 \|b .C84 2006
245	0	0	\|a Culinary fundamentals \|c American Culinary Federation ; compiled by the Culinary Institute of America
260	#	#	\|a Upper Saddle River, N.J. \|b Pearson Prentice Hall \|c 2006
300	#	#	\|a xxv, 1077 p. \|b col. ill. \|c 29 cm. \|e 1 CD-ROM (4 3/4 in.)
504	#	#	\|a Includes bibliographical references (p. 1012-1017) and index
650	#	0	\|a Cookery
710	1	#	\|a Culinary Institute of America
710	#	#	\|a American Culinary Federation
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=353553
964	#	#	\|c BOK \|d 01
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