The professional chef /
Müşterek Yazar: | Culinary Institute of America |
---|---|
Materyal Türü: | Kitap |
Dil: | English |
Baskı/Yayın Bilgisi: |
New York :
Wiley,
©2002.
|
Konular: | |
Online Erişim: | Table of Contents |
Benzer Materyaller
-
Standards, principles, and techniques in quantity food production /
Yazar:: Kotschevar, Lendal Henry, 1908-
Baskı/Yayın Bilgisi: (1974) -
Professional cookery: the process approach/
Yazar:: Stevenson, Daniel R.
Baskı/Yayın Bilgisi: (1985) -
The Professional cheff's techniques of healthy/
Baskı/Yayın Bilgisi: (2000) -
Food purchasing and preparation/
Yazar:: Briggs, Roy
Baskı/Yayın Bilgisi: (2000) -
Food preparation and cookery: An international approach/
Yazar:: Finch,Clive F.
Baskı/Yayın Bilgisi: (1998)