Normal view MARC view ISBD view

THE PROFESSIONAL CHEF'S Techniques of healthy cooking /

THE PROFESSIONAL CHEF'S Techniques of healthy cooking / THE CULINARY INSTITUTE OF AMERICA ; FOREWORD BY Graham Kerr ; Jennifer S. Armentrout, EDITOR. - SECOND EDITION - xxi, 634 pages : colour illustrations ; 28 cm

Includes bibliographical references: page 604 and index.

ISBN: 0471332690 RM95.16

LCCN: 98052145

Subjects--Topical Terms:
Quantity cooking.
Nutrition.

Index Terms--Curriculum Objective: --SKU

LC Class. No.: TX820 / .P75 2000

Dewey Class. No.: 641.5/7

Print
Add to your cart (remove)
Suggest for purchase
Send to device
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)