Professional cooking / Wayne Gisslen.
Material type:
TextPublication details: New York ; Chichester : Wiley, 2006.Edition: Sixth EditionDescription: xxxii, 1056 Pages. ; 1 CD-ROM (4 3/4 in.) Colloured IllustrationISBN: - 9780471663768 (cased)
- 047166376X (cased)
- 9780471663744 (CD college version)
- 0471663743 (CD college version)
- 0471663751 (Study guide)
- 641.57Â 22
- TX 820Â .G54 2006
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Loan | Annex Campus Library First Floor | TX 820 .G54 2006 (Browse shelf(Opens below)) | Available | 20147884 |
Browsing Annex Campus Library shelves,Shelving location: First Floor Close shelf browser (Hides shelf browser)
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| TX 820 .C35 2006 Advanced practical cookery : a textbook for education & industry. | TX 820.F75 2009 Foundation Practical cookery/ | TX 820 .G524 2004 Essentials of professional cooking : student workbook / | TX 820 .G54 2006 Professional cooking / | TX 820 .G63 2004 Kitchen culture : | TX 820 .L46 1989 The larder chef : food preparation and presentation / | TX 820 .P738 2006 The professional chef: the culinary institute of America/ |
Accompanied by: Study guide.
Includes bibliographical references and index.
System requirements for accompanying disc: Pentium II Processor; 128 MB RAM; Windows 98 or later; Internet Explorer 5.5/Netscape 7.0 or above.
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