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.
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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.
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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