The new American chef : cooking with the best flavors and techniques from around the world
(Book)
Author
Contributors
Published
New York : J. Wiley, 2003.
Status
Main Library - Adult Non-Fiction
641.59 D713n
1 available
641.59 D713n
1 available
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Main Library - Adult Non-Fiction | 641.59 D713n | On Shelf |
Subjects
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More Details
Published
New York : J. Wiley, 2003.
Format
Book
Physical Desc
xiv, 431 pages : ill. ; 25 cm.
Language
English
Notes
Bibliography
Includes bibliographical references and index.
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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. 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 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.
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