Image from Amazon.com
Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America / Jonathan Dixon.
Material type:
TextPublication details: New York : Clarkson Potter, c2011.Edition: 1st edDescription: 266 p. ; 24 cmISBN: - 9780307589033
- B B 22
- TX649.D59 A3 2011
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Books
|
Fairview General stacks | 641.5092 B 22 (Browse shelf(Opens below)) | Available | BC0011200 |
There are no comments on this title.
Log in to your account to post a comment.