PUCPR Search for 'an:83068'

Garde manger / the art and craft of the cold kitchen;

New York, NY: Culinary Institute of America; | Wiley Pub. 2004 .
582 p. 28 cm..
0471468495 (cloth)

At your service a hands-on guide to the professional dining room

Hoboken, N.J. J. Wiley 2005 .
210 p. 23 cm..
0764557475 (cloth)

The professional chef /

New York: John Wiley & Sons; 2006 .
xvi, 1215 p. 29 cm..
0764557343 (cloth)

Catering a guide to managing a successful business operation

By Mattel, Bruce..
Hoboken, N.J. John Wiley 2008 .
viii, 358 p. , Includes index. 24 cm..
9780764557989 (cloth) | 076455798X (cloth)

The professional chef /

New York: John Wiley & Sons; 2011 .
xix, 1212 p. 29 cm..
9780470421352

Cooking for special diets

By Polenz, Katherine.
Hoboken, New Jersey John Wiley & Sons, Inc. 2014 .
xiii, 370 pages , "The Culinary Institute of America." 29 cm.
9781118137758 (cloth : acid-free paper)

Garde manger / the art and craft of the cold kitchen;

Hoboken, N.J.: John Wiley & Sons; 2012 .
xiii, 706 p. 29 cm..
9780470587805

Chocolates and confections formula, theory, and technique for the artisan confectioner

By Greweling, Peter P..
New York John Wiley & Sons 2013 .
ix, 534 p. 29 cm..
9780470424414

The modern café

By Migoya, Francisco J..
Hoboken, N.J. | [s.l.] John Wiley & Sons | Culinary Institute of America 2010 .
viii, 550 p. 29 cm..
9780470371343 (cloth) | 047037134X (cloth)