Quantity food techniques
By: Pepper, Michael R., ed.
Material type: BookPublisher: New York, N.Y. : Glencoe, 1993Edition: 2nd ed.Description: 110.Call No.: TX820 P466Q 1993 Subject(s): QUANTITY COOKERYCurrent location | Call number | Status | Date due | Barcode |
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Main Campus Book Shelves | TX820 P466Q 1993 (Browse shelf) | Available | 169033 |
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TX820 L326F Fundamentals of professional food preparation : a laboratorytext-workbook | TX820 L376P The professional garde manger : | TX820 L376P The professional garde manger : | TX820 P466Q 1993 Quantity food techniques | TX820 P763 2000 The professional chef's techniques of healthy cooking / | TX820 P763 2000 The professional chef's techniques of healthy cooking / | TX820 P763 2002 The professional chef / |
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