Fundamentals of professional food preparation : a laboratory text-workbook / Donald V. Laconi.
By: Laconi, Donald V [author]
Publisher: New York : Wiley, c1995Description: xv, 192 pages : illustrations ; 28 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0471595233 (pbk.)Subject(s): Quantity cooking | Food serviceDDC classification: 641.5 LOC classification: TX820 | .L33 1995Online resources: Publisher description | Table of ContentsItem type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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BOOK | COLLEGE LIBRARY | COLLEGE LIBRARY SUBJECT REFERENCE | 641.5 L142 1995 (Browse shelf) | Available | CL-23509 |
Total holds: 0
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641.5 J84 1985 The joy of creative cuisine/ | 641.5 K849 1986 Food for today / | 641.5 L142 1978 The no-nonsense guide to food and nutrition : the facts for everyone ... by the people who know / | 641.5 L142 1995 Fundamentals of professional food preparation : a laboratory text-workbook / | 641.5 L616 1989 The Librarian's cookbook/ | 641.5 L616 1989 The Librarian's cookbook/ | 641.5 N632 2003 Taste pure and simple : irresistible recipes for good food and good health / |
Includes indexes.
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