The Professional Chef'sTechniques of healthy cooking [Book /] the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.
Von: the Culinary Institute of America.
Mitwirkende(r): Armentrout, Jennifer S | Culinary Institute of America.
Materialtyp:
BuchVerlag: New York : Wiley, 2000Auflage: 2nd ed.Beschreibung: xxi, 634 p. : col. ill. ; 28 cm.ISBN: 0471332690 .Schlagwörter: Quantity cookery | NutritionDDC-Klassifikation: 641.57 Online-Ressourcen: Contributor biographical information | Publisher description | Table of Contents
| Medientyp | Aktueller Standort | Signatur | Exemplarnr. | Status | Fälligkeitsdatum |
|---|---|---|---|---|---|
Books
|
6october 1203 | 641.57 CP (Regal durchstöbern) | 1 | Verfügbar |
Regale von 6october durchstöbern , Standort: 1203 Regal ausblenden
|
|
|
|
|
|
|
||
| 641.568 C S Special occasions in embroidery to make and treasure | 641.57 C A Advanced practical cookery | 641.57 CP The Professional chef's techniques of healthy cooking | 641.57 CP The Professional Chef'sTechniques of healthy cooking | 641.57 D C Cooking essentials for the New professional chef | 641.57 F C The Complete food guide | 641.57 F C The Complete food guide |
Includes bibliographical references (p. 604) and index.
All Ages.
Es gibt keine Kommentare zu diesem Titel.