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Cooking: A Textbook & culinary fundamentals :
Material type:
TextPublication details: New Jersey : Prentice -Hall 1995Description: 1080pages ; 23cmISBN: - 0471012793
- 641.5 L112 1995
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Taytay College Library Circulation | Cir 641.5 L112 1995 (Browse shelf(Opens below)) | Available | TC-005905 |
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| Cir 641.5 G9322c 2009 Culinary arts and sciences : Juan Martin Guasch | Cir 641.5 H239 2008 Food and wine pairing sensory experience | Cir 641.5 H4995 2006 A world atlas of food : | Cir 641.5 L112 1995 Cooking: A Textbook & culinary fundamentals : | Cir 641.5 R332 2006 Introduction to culinary operations: the basics of professional cooking : | Cir 641.5 R332 2006 Introduction to culinary operations: the basics of professional cooking : | Cir 641.5 R895 2006 The Mere mortal`s guide to fine dine: from salad forks to sommeliers, how to eat and drink in style without fear of faux pas : Colleen Rush |
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