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 (hardcover : alk. paper)
Physical Desc
305 pages ; 25 cm
Status
Description
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More Details
Published
New York : Henry Holt, 1997.
Edition
First edition.
Language
English
ISBN
0805046747 (hardcover : alk. paper)
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Copies
Location | Call Number | Status |
---|---|---|
Bernardsville Public Library - Adult Nonfiction | 641.5 RUH | Available |
Denville Library - Adult Nonfiction | 641.5092 RUH | Available |
Morris County Library - Adult Nonfiction | 641.5 RUH | Available |
Pequannock Library - Adult Nonfiction | 641.5092 RUH | Available |
Randolph Township Library - Adult Nonfiction | 641.5092 RUH | Available |
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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.
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