The culinary institute of America prochef training materials: recipe costing - the bottom line Philip Meyer

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TextPublication details: USA : The Culinary Institute of America, 2016.Description: 1 videodisc (57 min. approx.) : sd., col. ; 4 3/4 inContent type:

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Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Audio-Visual Materials	Main Library	Audio Visual Materials	AVM 641.55 M617c 2016 (Browse shelf(Opens below))	1-1	Available		000013AV

Previous	No cover image available	No cover image available			No cover image available	No cover image available		Next
Previous	AVM 641.5 C466c 2012 Cooking fundamentals : success in the kitchen, roasting, stir-frying, baking and more /	AVM 641.5 H169k 2016 Kitchen math: measuring/	AVM 641.5 M917c 2014 The culinary institute of America prochef training materials: basic kitchen preparation/	AVM 641.55 M617c 2016 The culinary institute of America prochef training materials: recipe costing - the bottom line	AVM 641.589 Ob66k 2014 Knife skills for food service with chef Marshall O'Brien /	AVM 641.71 C466b 2012 Baking fundamentals : success in the kitchen, muffins and quick breads, biscuits and scones, pancakes /	AVM 641.76 C897 2017 The culinary institute of America prochef training materials: dry heat cooking methods - volume 1/	Next

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