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		Food preparation for the professional / David A. Mizer, Mary Porter, Beth Sonnier, Karen Eich Drummond by Mizer, David A 3. Drummond, Karen Eich 4. Title Edition: 3rd ed. Material type: Text; Format: print ; Literary form: Not fiction Language: BI Publication details: New York, Ny John Wiley & Sons, Inc. 2000 Availability: Items available for loan: PERPUSTAKAAN KKBDA (1)Call number: 641.57 MIZ. Place hold Add to cart (remove)
		Practical professional cookery / H. L. Cracknell, R. J. Kaufmann by Cracknell, H. L Edition: 3rd ed. Material type: Text; Format: print ; Literary form: Not fiction Language: BI Publication details: Basingstoke, Hampshire MacMillan Press Ltd 1999 Availability: Items available for loan: PERPUSTAKAAN KKBDA (1)Call number: 641.57 CRA. Place hold Add to cart (remove)
		Professional cooking / Wayne Gisslen with a foreword by Andre J. Cointreau ; featuring recipes from Le Cordon Bleu by Gisslen, Wayne 3. Title Edition: 5th ed. Material type: Text; Format: print ; Literary form: Not fiction Language: BI Publication details: New York, NY John Wiley & Sons, Inc. 2003 Availability: Items available for loan: PERPUSTAKAAN KKBDA (1)Call number: 641.815 GIS. Place hold Add to cart (remove)
		Cooking essentials for the new professional chef / the Food and Beverage Institute ; Mary Deirdre Donovan, editor by 1. The Food and Beverage Institute Material type: Text; Format: print ; Literary form: Not fiction Language: BI Publication details: New York, NY John Wiley & Sons, Inc. 1997 Availability: Items available for loan: PERPUSTAKAAN KKBDA (1)Call number: 641.5 COO. Place hold Add to cart (remove)