Food service basics of sauce making / The culinary institute of America

Material type: TextTextSeries: 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
Media type:
  • rdamedia
Carrier type:
  • rdacarrier
Subject(s): DDC classification:
  • 641.814 F739
Summary: Presents the fundamentals of sauce cookery.
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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 AVR 641.814 F739 2007 (Browse shelf(Opens below)) 1-1 Available F739

Presents the fundamentals of sauce cookery.

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