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Cooking at home with the Culinary Institute of America /

Other Authors: Culinary Institute of America.
Format: Book
Language: English
Published: New York : Houghton Mifflin Harcourt, 2013
Edition: Rev. edition.
Contents: Stock, soups, and sauces -- Grilling, broiling, and roasting -- Sautøing, pan frying, and deep frying -- Steaming, poaching, simmering, boiling, braising, stewing -- Cooking grains, pasta, and legumes -- Eggs -- Salads and sandwiches -- Desserts and breads.
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Library Location Call Number Status
Neenah Adult Nonfiction 641.5973 C776cu Available