Fundamentals of professional food preparation : a laboratorytext-workbook
By: Laconi, Donald V.
Material type: BookPublisher: New York, N.Y. : Wiley, 1995Description: 192.Call No.: TX820 L326F Subject(s): QUANTITY COOKERY | FOOD SERVICECurrent location | Call number | Status | Date due | Barcode |
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Main Campus Book Shelves | TX820 L326F (Browse shelf) | Available | 165808 |
Browsing Main Campus Shelves , Shelving location: Book Shelves Close shelf browser
TX820 G577P 2003 Professional cooking / | TX820 H346F 1973 Food preparation for hotels, restaurants and cafeterias | TX820 K677S 1988 Standards, principles, and techniques in quantity food production | 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 |
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