Techniques of healthy cooking / the Culinary Institute of America.
Material type:
TextPublication details: Hoboken, N.J. : John Wiley, c2008Description: xv, 578 p. : col. ill. ; 28 cmISBN: 9780470052327 (acid-free paper)Subject(s): Quantity cooking | Nutrition | MenusLOC classification: TX820 | .T42 2008 CIRC
| Item type | Home library | Call number | Copy number | Status | Notes | Date due | Barcode |
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MMSU Main Library | TX820.T42 2008 CIRC (Browse shelf(Opens below)) | 10-0298 | Available | Room-use only | 28746 |
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| TX 815 T74 2009 F Beverage knowledge : an introduction to bar operations / | TX820.M32 2009 CIRC Fundamentals of meal management / | TX820 R67 2016 F Commercial cookery : | TX820.T42 2008 CIRC Techniques of healthy cooking / | TX823.V66 2016 CIRC Street foods / | TX837.O53 2OO3 CIRC 101 veggie dishes : | TX837.S73 2014 CIRC Vegan finger foods : |
Includesbibiliographical references and index.
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