Cooking essentials for de new professional chef : the food and beverage institute / Mary Deirdre Donovan , editor.
Tipo de material:![Texto](/opac-tmpl/lib/famfamfam/BK.png)
- 0471287172
- The food and beverage institute
- TX820 .C6 1997
Contenidos parciales:
Part 1. Introduction to the profession.-- Part 2. The foodservice professional.-- Part 3. Cooking in the professional kitchen.-- Part 4. The recipes.
Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | |
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Biblioteca Magna a | Acervo General | TX820 .C6 1997 | V. 1 Ej. 01 | Disponible | 184810 |
Part 1. Introduction to the profession.-- Part 2. The foodservice professional.-- Part 3. Cooking in the professional kitchen.-- Part 4. The recipes.