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Cooking essentials for the new professional chef The Food and Beverage Institute ; Editor : Mary Deirdre Donovan.
Material type:
TextPublication details: New York John Wiley & Sons 1996Description: xiv, 799p. ill. 28cmISBN: - 0471287172
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Open Shelf | PERPUSTAKAAN POLITEKNIK IBRAHIM SULTAN | Book | TX820. C673 1996 (Browse shelf(Opens below)) | Available | 0000016707 | |
| Open Shelf | PERPUSTAKAAN POLITEKNIK IBRAHIM SULTAN | Book | TX820. C673 1996 (Browse shelf(Opens below)) | Available | 0000016706 |
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| TX820 . S45 1997 Food for fifty | TX820 . S45 1997 Food for fifty | TX820. B68 1989 Cost-effective recipes for 10 to 100 | TX820. C673 1996 Cooking essentials for the new professional chef | TX820. C673 1996 Cooking essentials for the new professional chef | TX820. F84 1992 The chef's compendium of professional recipes | TX820. G52 1992 Advanced professional cooking |
Includes index.
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