The professional chef

Saved in:
Bibliographic Details
Corporate Author: Culinary Institute of America
Format: Book
Published: Hoboken, N.J. John Wiley & Sons 2006
Edition:8th ed
Subjects:
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000n a2200000 a 4501
001 wils-422931
005 2023106151815
020 # # |a 9780471973003 (study guide) 
020 # # |a 0471973009 (study guide) 
020 # # |a 0764557343 
020 # # |a 9780764557347 
040 # # |a DLC  |d ITMB 
090 0 0 |a TX820  |b .P738 2006 
245 1 0 |a The professional chef  |c the Culinary Institute of America 
250 # # |a 8th ed 
260 # # |a Hoboken, N.J.  |b John Wiley & Sons  |c 2006 
300 # # |a xvi, 1215 p.  |b col. ill.  |c 28 cm 
500 # # |a Accompany by study guide 
500 # # |a Includes indexes 
526 0 # |a HTC462  |b HM220  |5 HM 
526 0 # |a Basic Commercial Cookery  |b Bachelor of Science (HONS) Hotel Management  |5 Faculty Hotel And Tourism Management 
650 # 0 |a Food service  |v Examinations, questions, etc. 
650 # 0 |a Quantity cooking 
650 # 0 |a Food handling  |v Examinations, questions, etc. 
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=422931 
998 # # |a 00250##a002.17.2||00250##b002.17.2||00260##a002.17.2||00260##b002.17.2||00260##c002.17.2||00300##a002.17.2||00300##b002.17.2||00300##c002.17.2||00500##a002.17.2||01500##a002.17.2||