The professional chef
Material type:
TextLanguage: English Publication details: 2006 John Wiley New JerseyEdition: 8th edDescription: xvi+1215ISBN: - 9780000000000
- 641.57 CUL;1
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Hotel Management Library | RFID Kiosk HM | HEM | 641.57 CUL;1 (Browse shelf(Opens below)) | Checked out | 30/10/2025 | HM1423 |
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| 641.57 CIA;1 R Techniques of healthy cooking | 641.57 CRU;1 R Quantity food management : principles and applications | 641.57 CRU;2 R1 Quantity food management : principles and applications | 641.57 CUL;1 The professional chef | 641.57 GIS;1 R Essentials of professional cooking | 641.57 GIS1;1 R Essentials of professional cooking | 641.57 LON;1 R Quantity food sanitation |
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