The making of a chef : mastering heat at the Culinary Institute of America
(Book)
Author
Contributors
Published
New York : Henry Holt, 1997.
Format
Book
Edition
First edition.
ISBN
0805046747
Physical Desc
305 pages ; 25 cm
Status
Description
Loading Description...
Also in this Series
Checking series information...
Copies
| Location | Call Number | Status |
|---|---|---|
| Barrington - Non-Fiction (Main Floor) | 641.5092 RUH | On Hold Shelf |
| Location | Call Number | Status |
|---|---|---|
| Bristol (Rogers Free) - Adult Non-Fiction | 92 Ruhlman | On Shelf |
| Providence Public - Level 1 Book Stacks | 641.5 R933m | In Repair |
| Westerly - Non-Fiction (2nd Floor-Reference Room) | B Ruhlman | On Shelf |
More Details
Published
New York : Henry Holt, 1997.
Edition
First edition.
Language
English
ISBN
0805046747
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation, 7th Edition (style guide)
Ruhlman, M. (1997). The making of a chef: mastering heat at the Culinary Institute of America (First edition.). Henry Holt.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Ruhlman, Michael, 1963-. 1997. The Making of a Chef: Mastering Heat At the Culinary Institute of America. Henry Holt.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Ruhlman, Michael, 1963-. The Making of a Chef: Mastering Heat At the Culinary Institute of America Henry Holt, 1997.
MLA Citation, 9th Edition (style guide)Ruhlman, Michael. The Making of a Chef: Mastering Heat At the Culinary Institute of America First edition., Henry Holt, 1997.
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.
