Normal view MARC view ISBD view

Essentials of Professional Cooking

Gisslen,Wayne

Essentials of Professional Cooking - New Jersey John Wiley and Sons,Inc 2004

ISBN: 0-471-20202-9

LC Class. No.: 641.57/GIS / 1

Dewey Class. No.: 641.57/GIS / 1

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)