Study guide to accompany Garde manger the art and craft of the cold kitchen

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Bibliographic Details
Corporate Author:	Culinary Institute of America
Format:	Unknown
Published:	Hoboken, N.J. John Wiley & Sons 2008
Edition:	3rd ed
Subjects:	Quantity cookery Cookery (Cold dishes)
Online Access:	Click Here to View Status and Holdings.
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MARC


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001	wils-403199
020	#	#	\|a 9780470282267
020	#	#	\|a 0470282266
040	#	#	\|a ITMB
090	0	0	\|a TX830 \|b .G37 2008
245	1	0	\|a Study guide to accompany Garde manger \|b the art and craft of the cold kitchen \|c the Culinary Institute of America
250	#	#	\|a 3rd ed
260	#	#	\|a Hoboken, N.J. \|b John Wiley & Sons \|c 2008
300	#	#	\|a 56 p. \|c 28 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Quantity cookery
650	#	0	\|a Cookery (Cold dishes)
710	1	#	\|a Culinary Institute of America
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=403199
998	#	#	\|a 00250##a002.5.2\|\|00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##c003.5.1\|\|