The professional garde manger : a guide to the art of the buffet / David Paul Larousse
By: Larousse, David Paul.
Material type: BookPublisher: New York, N.Y. : Wiley, c1996Description: 423 p. : ill. (some col.).ISBN: 0471106038.Call No.: TX820 L376P Subject(s): QUANTITY COOKERY | COOKERY (COLD DISHES) | GARNISHES (COOKERY) | BUFFETS (COOKERY)Bibliography, etc. Note: Includes indexCurrent location | Call number | Status | Date due | Barcode |
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Main Campus Book Shelves | TX820 L376P (Browse shelf) | Available | 200307180012 |
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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 | TX820 P763 2000 The professional chef's techniques of healthy cooking / | TX820 P763 2000 The professional chef's techniques of healthy cooking / |
Includes index
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