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Cooking essentials for the new professional chef / Mary Deirdre Donovan, editor
Material type:
TextNew York : John Wiley & Sons, ©1997Description: xiv, 799 pages: illustrations, (some colour); 28 cmContent type: - text
- unmediated
- volume
- 0471287172
- TX820 .C673 1997
| Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
| Koleksi Am | PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf | TX820 .C673 1997 (Browse shelf(Opens below)) | Available | 0000001197 | ||
| Koleksi Am | PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf | TX820 .C673 1997 (Browse shelf(Opens below)) | Available | 0000001722 |
Total holds: 0
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| TX819.A1 P47 1998 Sauces : classical and contemporary sauce making / | TX819 .R68 2008 Sauces : Sweet and Savoury, Classic and New / | TX820 .C673 1997 Cooking essentials for the new professional chef / | TX820 .C673 1997 Cooking essentials for the new professional chef / | TX820 .C69 1999 Practical Professional Cookery / | TX820 .C69 1999 Practical Professional Cookery / | TX820 .C69 1999 Practical Professional Cookery / |
Includes bibliographical references and index
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