The professional chef /
Corporate Author: | Culinary Institute of America |
---|---|
Format: | Book |
Language: | English |
Published: |
New York :
Wiley,
©2002.
|
Subjects: | |
Online Access: | Table of Contents |
Similar Items
-
Standards, principles, and techniques in quantity food production /
by: Kotschevar, Lendal Henry, 1908-
Published: (1974) -
Professional cookery: the process approach/
by: Stevenson, Daniel R.
Published: (1985) -
The Professional cheff's techniques of healthy/
Published: (2000) -
Food purchasing and preparation/
by: Briggs, Roy
Published: (2000) -
Food preparation and cookery: An international approach/
by: Finch,Clive F.
Published: (1998)