Techniques of healthy cooking / the Culinary Institute of America.

By:

Culinary Institute of America [author.]

Contributor(s):

Frink, Ben [photographer.]

Material type: Text

TextPublisher: Hoboken, New Jersey : Wiley, [2013]Edition: Fourth edition / photographer: Ben FrinkDescription: xv, 560 pages : illustrations (colour) ; 29 cmISBN:

9780470635438 (hardback)
0470635436 (hardback)

Subject(s):

Quantity cooking
Nutrition
Menus

DDC classification:

641.57 CUL 23

Holdings ( 2 )
Title notes ( 1 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library	641.57 CUL (Browse shelf(Opens below))	Checked out	22/05/2023	217088
Long Loan	TUS: Midlands, Main Library Athlone General Lending	641.57 CUL (Browse shelf(Opens below))	Available

Includes bibliographical references and index.

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