Image from Amazon.com
The professional chef`s techniques of healthy cooking
Material type:
TextPublication details: New York : Van Nostrad Reinhold 1993Description: xxii, 614pages : illustrations (color) ; 23cmISBN: - 0449906965
- 641.57 P942 1993
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Books
|
Taytay College Library Circulation | CIR 641.57 P942 1993 (Browse shelf(Opens below)) | Available | TC-006066 |
Browsing Taytay College Library shelves, Shelving location: Circulation Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| 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 | CIR 641.59 D61w 2022 Western cuisine |
There are no comments on this title.
Log in to your account to post a comment.
