The rofessional chef
Material type: TextOriginal language: ENG Publication details: Canada John Wiley & Sons 2011 Description: 1212ISBN: 9780470421352Subject(s): Food ProductionDDC classification: 641.57Item type | Current library | Call number | Status | Date due | Barcode |
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BOOK | Don Bosco College - HS Dept. General Stacks | 641.57/LAH /PRO (Browse shelf(Opens below)) | Available | H-1189 |
Browsing Don Bosco College - HS Dept. shelves, Shelving location: General Stacks Close shelf browser (Hides shelf browser)
641.57/DOD /COO Cookery for the hospitality industry | 641.57/GIS /PRO Professional cooking | 641.57/GIS /PRO Professional cooking | 641.57/LAH /PRO The rofessional chef | 641.57/RYA /PRO The professional chef | 641.57/SCH /CHE Chefs book of formulas yields and sizes | 641.57/SIN /FOO Food production |
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