Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America
Book |
First edition |
Clarkson Potter,
New York :
c2011.
- 1 of 1 Copy Available at Libraries in Niagara Cooperative
- 0 current holds with 1 total copy.
| Branch | Call Number | Location | Holdable? | Status |
|---|---|---|---|---|
| Welland Main | 641.5092 Dixon | Biography | Copy hold / Volume hold | Available |
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Details
- ISBN: 9780307589033 (hc) :
- Physical Description: 266 pages ; 25 cm.print
- Edition: First edition
- Publisher: New York : Clarkson Potter, c2011.