The professional chef / the Culinary Institute of America

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Material type: Text

TextPublication details: New York, N.Y. : Wiley, c2002Edition: 7th edDescription: 1036 p. : col. illISBN:

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Holdings
Item type	Home library	Collection	Shelving location	Call number	Status	Barcode
Books	BU Library and Learning Space	Books	Book Shelves	TX820 P763 2002 (Browse shelf(Opens below))	Available	200404070059

Total holds: 0

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Includes bibliographical references and index

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