Introduction to culinary arts / The Culinary Institute of America ; editor, Jerry Gleason.
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TextPublication details: Boston : Pearson, c2015Edition: Second editionDescription: xxii, 864 pages : illustrations ; 29 cmISBN: 9780132737449 (Hb.)Subject(s): Cooking -- Study and teaching | Food -- Safety measuresLOC classification: TX661 | .I57 2015
| Item type | Home library | Call number | Copy number | Status | Notes | Date due | Barcode |
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MMSU Main Library | TX661 .I57 2015 CIRC (Browse shelf(Opens below)) | 17-0234 | Available | For Circulation | 34236 |
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| TX 652 T47 2020 CIRC A visual reference to food styling / | TX 652.4 E87 2018 CIRC The Essential guide for becoming a chef / | TX653.L43 2005 CIRC Kitchens L | TX661 .I57 2015 CIRC Introduction to culinary arts / | TX 663 F56 2014 F Experimental cookery and food preservation / | TX 663 G82 2009 F Culinary arts and sciences / | TX 663 R49 2006 F Introduction to culinary operations : the basics of professional cooking / |
Includes index.
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