The new American chef : cooking with the best flavors and techniques from around the world
(Book)

Book Cover
Average Rating
Contributors
Published
New York : J. Wiley, 2003.
Status
Main Library - Adult Non-Fiction
641.59 D713n
1 available

Description

Loading Description...

Also in this Series

Checking series information...

Copies

LocationCall NumberStatus
Main Library - Adult Non-Fiction641.59 D713nOn Shelf

More Like This

Loading more titles like this title...

More Details

Format
Book
Physical Desc
xiv, 431 pages : ill. ; 25 cm.
Language
English
ISBN
0471363448 (cloth)

Notes

Bibliography
Includes bibliographical references and index.

Reviews from GoodReads

Loading GoodReads Reviews.

Citations

APA Citation, 7th Edition (style guide)

Dornenburg, A., & Page, K. (2003). The new American chef: cooking with the best flavors and techniques from around the world . J. Wiley.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Dornenburg, Andrew and Karen. Page. 2003. The New American Chef: Cooking With the Best Flavors and Techniques From Around the World. New York: J. Wiley.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Dornenburg, Andrew and Karen. Page. The New American Chef: Cooking With the Best Flavors and Techniques From Around the World New York: J. Wiley, 2003.

MLA Citation, 9th Edition (style guide)

Dornenburg, Andrew., and Karen Page. The New American Chef: Cooking With the Best Flavors and Techniques From Around the World J. Wiley, 2003.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

Staff View

Loading Staff View.