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Food Preparation for the professional
Material type:
TextPublication details: New York : John Wiley, 2000Edition: 3rd edDescription: 549pages ; 23cmISBN: - 0534523986
- 641.57 F7391m 2000
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Taytay College Library Circulation | Cir 641.57 F7391m 2000 (Browse shelf(Opens below)) | Available | TC-009124 |
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| Cir 641.5636 B5484 2003 How to cook everything: Vegetarian cooking | 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 |
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