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The fundamental techniques of classic cuisine

Publication Data

Title The fundamental techniques of classic cuisine
Contributors Judith Choate, Matthew Septimus, Glenn Wolf, French Culinary Institute
Publisher Stewart, Tabori & Chang
Publication date 2007
Publication location New York
Language English

Descriptive Notes

Includes index.

Topics

013437954

Catalogue Data

OBNB ID GBA637067
ISBN 10 158479478X
ISBN 13 9781584794783
Type BibliographicResource, Book
Dewey Classification 641.5944

ISBD

P1053 496 p.

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The fundamental techniques of classic cuisine. ISBN 9781584794783. Published by Stewart, Tabori & Chang in 2007. Publication and catalogue information, links to buy online and reader comments.

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