Practical cookery : for level 2 commis chef apprentices and NVQs Book

Call number:	TX 820 F67 2019
Publisher:	London : Dynamic Learning ; 2019.
ISBN:	9781510461710 (Hardcover)
Edition:	14th edition / David Foskett, Patricia Paskins, Neil Rippington, Steve Thorpe.
Phys. Desc.:	viii, 640 pages : illustrations, 29 cm.
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The professional chef. Book

Call number:	TX 820 C846 2011
Publisher:	Hoboken, N.J. : John Wiley & Sons, 2011.
ISBN:	9780470421352
Edition:	9th ed. / the Culinary Institute of America.
Phys. Desc.:	xix, 1212 p. : ill. (some col.) ; 29 cm.
Location Shelving Location Call Number Status Location Downtown Library Shelving Location Stacks Call Number TX 820 C846 2011 Status Available

Food for fifty. Book

Call number:	TX 820 F65 2011
Publisher:	Upper Saddle River, N.J. : Prentice Hall, c2011.
ISBN:	9780136136514 (Cloth)
Edition:	13th ed. / Mary Molt.
Phys. Desc.:	xiii, 859 p., 24 p. of plates : ill. (some col.) ; 29 cm.
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Garde manger : the art and craft of the cold kitchen Book

Call number:	TX 830 G37 2012
Publisher:	Hoboken, N.J. : John Wiley & Sons, c2012.
ISBN:	9780470587805 (Cloth)
Edition:	4th ed. / the Culinary Institute of America.
Phys. Desc.:	xiii, 706 p. : ill. (chiefly col.) ; 29 cm.
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Professional garde manger : a comprehensive guide to cold food preparation Book

Call number:	TX 830 S23 2011
Publisher:	Hoboken, NJ : John Wiley & Sons, c2011.
ISBN:	9780470179963
Phys. Desc.:	xxxv, 780 p. : ill. (some col.) ; 29 cm.
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Garde manger : the cold kitchen Book

Call number:	TX 830 H465 2010
Publisher:	Upper Saddle River, NJ : Prentice Hall, 2010.
ISBN:	9780131700581
Edition:	1st ed. / Curtiss Scott Hemm.
Phys. Desc.:	xxvii, 304 p. : ill. ; 28 cm.
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Gather : a Dirty Apron cookbook Book

Call number:	TX 820 R63 2019
Publisher:	Vancouver : Figure.1, 2019.
ISBN:	9781773270678
Phys. Desc.:	215 pages : colour illustrations ; 27 cm
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Professional cooking for Canadian chefs Book

Call number:	TX 820 G54 2018
Publisher:	Hoboken, New Jersey : John Wiley & Sons, Inc., c2018.
ISBN:	9781119424727
Edition:	Ninth edition.
Phys. Desc.:	xix, 1083 pages : illustrations (chiefly color) ; 29 cm.
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Associated Courses: Culinary Arts (CULI), Professional Cook Level 1 (PRCO 100)

Professional cooking for Canadian chefs. Book

Call number:	TX 820 G54 2015
Publisher:	Hoboken, New Jersey : John Wiley & Sons, Inc., c2015.
ISBN:	9781118636602
Edition:	8 ed. / Wayne Gisslen ; photography by J. Gerard Smith.
Phys. Desc.:	xiv, 1056 p. : ill. (chiefly col.) ; 29 cm.
Location Shelving Location Call Number Status Location Downtown Library Shelving Location Stacks Call Number TX 820 G54 2015 Status Available Location Downtown Library Shelving Location Learning Centre Call Number TX 820 G54 2015 Status Available

Basic cookery for foundation learning Book

Call number:	TX 945 R53 2014
Publisher:	London : Hodder Education, 2014.
ISBN:	147180819X (Paper)
Phys. Desc.:	v, 274 p. : ill. ; 28 cm.
Location Shelving Location Call Number Status Location Downtown Library Shelving Location Stacks Call Number TX 945 R53 2014 Status Available