Food service basics of sauce making / The culinary institute of America
Material type:
TextSeries: Prochef training materialsPublication details: USA : The culinary institute of America, 2007.Description: 1 videodisc (50 min. approx.) : sd., col. ; 4 3/4 inContent type: - rdacontent
- rdamedia
- rdacarrier
- 641.814 F739
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| Audio-Visual Materials | Main Library | Audio Visual Materials | AVR 641.814 F739 2007 (Browse shelf(Opens below)) | 1-1 | Available | F739 |
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Presents the fundamentals of sauce cookery.
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