The chef's compendium of professional recipes John Fuller and Edward Renold; edited by David Foskett

By:

Material type: Text

TextPublication details: Oxford Butterworth-Heinemann 1992Edition: 3rd edDescription: xiii,401p.; 23 cmISBN:

Subject(s):

DDC classification:

Online resources:

Item type:

Tags from this library: No tags from this library for this title. Log in to add tags.

Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Books	North Eastern Hill University	HOTEL MANAGEMENT	641.5 (Browse shelf(Opens below))	,2	Available		355347

Total holds: 0

Previous								Next
Previous	641.5 COX Organic cook's bible : how to select and cook the best ingredients on the market	641.5 FOO Food,cuisine,and cultural competency :for culinary hospitality, and nutrition professionals	641.5 FOS Foundation practical cookery	641.5 The chef's compendium of professional recipes	641.5 GIS Professional cooking	641.5 GIS Essentials of professional cooking	641.5 GIS Professional cooking	Next

There are no comments on this title.

to post a comment.