Cooking essentials for the New professional chef [Book /]The Food and Beverage Institute ; Mary Deirdre Donovan, .
Von: Donovan,Mary Deirdre.
Mitwirkende(r): Donovan, Mary Deirdre | Food and Beverage Institute (Culinary Institute of America).
Materialtyp:
BuchVerlag: New York : Van Nostrand Reinhold, 1997Beschreibung: xiv, 799 p. : ill. (some col.) ; 29 cm.ISBN: 0442021097; 0471287172.Schlagwörter: Quantity cookeryDDC-Klassifikation: 641.57
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6october 1203 | 641.57 D C (Regal durchstöbern) | 1 | Verfügbar |
Regale von 6october durchstöbern , Standort: 1203 Regal ausblenden
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| 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 | 641.57068 K Q Quantity food production, planning, and management |
Includes bibliographical references (p. [782]-785) and index.
All Ages.
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