The Professional chefs techniques of healthy cooking/.
| Corporate Author: | |
|---|---|
| Format: | Book |
| Published: |
N.Y:
Van Nostrand Reinhold,
1993.
|
| Subjects: |
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| 110 | 0 | # | |a The Culinary Institute of America. |
| 245 | 0 | 4 | |a The Professional chefs techniques of healthy cooking/. |
| 260 | # | # | |a N.Y: |b Van Nostrand Reinhold, |c 1993. |
| 300 | # | # | |a xxv: |b illus; |c 614p.. |
| 650 | # | 0 | |a Nutrition |
| 650 | # | 0 | |a Quntity cookery |