Cooking essentials for the new professional chef / the Food and Beverage Institute ; Mary Deirdre Donovan, editor

Contributor(s):

1. The Food and Beverage Institute

Material type: Text

TextLanguage: BI Publication details: John Wiley & Sons, Inc. New York, NY 1997Description: xiv, 799 pages : colour illustrations ; 29 cm; xiv, 799 p; 29 cmISBN:

9780471287179

Subject(s):

1. Donovan, Mary Deirdre
2. Title
Quantity cookery
Quantity cooking
TEKNOLOGI

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Book	PERPUSTAKAAN KKBDA KOLEKSI PINJAMAN	WP	641.5 COO (Browse shelf(Opens below))	Available		00001927

Includes index

Bibliography : Pages (782)-785

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