Introduction to culinary operations : (the basics of professional cooking) / by Chef Benedicto Reyes and Amelia S. Roldan
By: Reyes, Benedicto [author]
Contributor(s): Roldan, Amelia S [author]
Publisher: Paranaque City : AR Skills Development & Management Services, [2006]Publisher: c2006Description: 182 pages : illustrations ; 26 cmISBN: 9719213772Subject(s): Cookery| Item type | Current location | Home library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
BOOK
|
COLLEGE LIBRARY | COLLEGE LIBRARY Filipiniana | 641.5 R457 2006 (Browse shelf) | c.1 | Available | CL-36339 | ||
|
BOOK
|
COLLEGE LIBRARY | COLLEGE LIBRARY Filipiniana | 641.5 R457 2006 (Browse shelf) | c.2 | Available | CL-36340 |
Total holds: 0
600-699 640
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