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Essentials of professional cooking
Material type:
TextPublication details: New Jersey : John Wiley, & Sons, Inc., 2004Description: 562pages ; 23cmISBN: - 0471202029
- 641.57 G4465 2004
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Taytay College Library Circulation | Cir 641.57 G4465 2004 (Browse shelf(Opens below)) | Available | TC-000045 |
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| Cir 641.5638 C872 1994 Easy low-fat cooking | Cir 641.57 As35 1993 Catering for large numbers | Cir 641.57 F7391m 2000 Food Preparation for the professional | Cir 641.57 G4465 2004 Essentials of professional cooking | CIR 641.57 P942 1993 The professional chef`s techniques of healthy cooking | CIR 641.57 Sch52 1990 Chef`s book of formulas, yields, and sizes | CIR 641.572 G1855m 2011 Modern Food service purchasing |
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