The culinary institute of America prochef training materials: dry heat cooking methods - volume 1/ The Culinary Institute of America

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TextPublication details: USA : The Culinary Institute of America, 2017.Description: 1 videodisc (71 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 641.76 C897 2017 (Browse shelf(Opens below))	1-1	Available		000020AV

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Previous	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/	AVM 641.79 M617c 2015 The culinary institute of America prochef training materials: garde manger/	AVM 641.814 M575c 2007 The culinary institute of America prochef training materials : food service basics of sauce making/	AVM 641.865 C466b 2012 Baking fundamentals : success in the kitchen, cookies, bars & cakes /	Next

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