Professional cooking / Wayne Gisslen.
Material type:
TextPublication details: New Jersey :; John Wiley & Sons, Inc.; 2011Edition: 7th EditionDescription: 1088 pages; col. ill; 29 cmISBN: - 978-0-470-19752-3
- CUL TX 820
- .G57 2011
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Books
|
South Mansfield College Reserve Section | CUL TX 820 .G57 2011 (Browse shelf(Opens below)) | Available | SMC05267 |
Browsing South Mansfield College shelves, Shelving location: Reserve Section Close shelf browser (Hides shelf browser)
| CUL TX 749 .S36 2009 Meat : | CUL TX 763 .G57 2009 Professional baking / | CUL TX 801 .M38 2011 Produce : | CUL TX 820 .G57 2011 Professional cooking / | CUL TX 820 .P76 2011 The Professional chef / | CUL TX 950.7 .K38 2012 The Bar and beverage book / | MAIN BF 121 .C37 2004 Psychology A2 : |
Includes bibliographical references and index.
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