Fundamental of professional cooking
Material type:
TextPublication details: Mandaluyong City : Anvil Publishing, 2012.Description: x, 178p.; 26cmISBN: - 9786712725777
- HRM 641.5 G58f
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Higher Education Department Library Hotel Restaurant Management Section | HRM 641.5 G58f (Browse shelf(Opens below)) | Available | 25000 |
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| HRM 641.5 B81u Understanding food : | HRM 641.5 C86f Feast with me | HRM 641.5 F78p Practical cookery | HRM 641.5 G58f Fundamental of professional cooking | HRM 641.5 L13i Introduction to culinary art | HRM 641.5 L13i Introduction to culinary art | HRM 641.5 L62i Inside a Chef's life |
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