Culinary fundamentals American Culinary Federation ; compiled by the Culinary Institute of America

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Publication details: Upper Saddle River, N.J Pearson Prentice Hall c2006Description: xxv, 1077 p. : col. ill. ; 29 cm. + 1 CD-ROM (4 3/4 in.)ISBN:

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Item type	Current library	Call number	Materials specified	Status	Barcode
English Books	Anna Centenary Library 6TH FLOOR, A WING	641.5 ACF (Browse shelf(Opens below))	hbk	Available	214175

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Previous	641.44 KES Trail food : drying and cooking food for backpackers and paddlers	641.48 PAS The HACCP food safety facilitator's guide	641.494 ALA Seafoods :	641.5 ACF Culinary fundamentals	641.5 ADA In the hands of a chef : cooking with Jody Adams	641.5 ADD Chas Addams half-baked cookbook	641.5 ALB The Rodale cookbook	Next

Includes bibliographical references and index

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