Classical cooking : the modern way methods and techniques / Philip Pauli
Material type:
TextPublication details: New York : John Wiley & Sons, Inc., 1999Edition: Third editionDescription: xi, 409 pages : color illustrations ; 30 cmISBN: 0471291870Subject(s): CookeryLOC classification: TX 663 P38 1999 CIRC
| Item type | Home library | Shelving location | Call number | Status | Date due | Barcode |
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Books
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MMSU Main Library | Circulation | TX 663 P38 1999 CIRC (Browse shelf(Opens below)) | Available | 24353 | |
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Books
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MMSU Main Library | Circulation | TX 663 P38 1999 CIRC (Browse shelf(Opens below)) | Available | 25250 |
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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 / | TX 653 L43 2005 CIRC Kitchens L a design source book / | TX 663 P38 1999 CIRC Classical cooking : the modern way methods and techniques / | TX 663 P38 1999 CIRC Classical cooking : the modern way methods and techniques / | TX 689 Z43 2019 c.2 CIRC Food frying : chemistry, biochemistry, and safety / | TX 689 Z43 2019 CIRC Food frying : chemistry, biochemistry, and safety / |
Includes bibliographical references and index
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