The Meat Buyer's Guide: Beef, Lamb, Yeal, Pork And Poultry (E-Book)

Edition

-

ISBN/ISSN

0-471-74721-1

Collation

xxix + 273 hlm

Series Title

-

Call Number

641.3 Nor-t

Culinary Creation : An Introduction to Foodservice and World Cuisine (E-Book)

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique…

The Spice Companion: The Culinary, Cosmetic and Medicinal Uses of Spices (E-B…

Edition

-

ISBN/ISSN

1-882606-35-3

Collation

176 hlm

Series Title

-

Call Number

641.3.383 Cra-t

The Gourmet's Guide To Cooking With Liquors And Spirits : Extraordinary Reci…

Edition

-

ISBN/ISSN

-

Collation

240 hlm

Series Title

-

Call Number

641.6 Rid-t

Math For The Professional Kitchen (E-Book)

Edition

-

ISBN/ISSN

978-0-470-50896-1

Collation

viii + 303 hlm

Series Title

-

Call Number

641.501 Dre-m

International Cuisine (E-Book)

Edition

-

ISBN/ISSN

978-0-470-41076-9

Collation

vi + 785 hlm

Series Title

-

Call Number

641.59 Nen-i

Catering: Towards a carier

Edition

-

ISBN/ISSN

0582873266

Collation

viii+319p;27 cm

Series Title

-

Call Number

641.57 Gla-c

The New Double Day Cook

Edition

-

ISBN/ISSN

0-385-19577-x

Collation

xxi + 967 hlm ; 26 cm

Series Title

-

Call Number

641.5 And-t

The Australian Women's Weekly : Cook How To Cook Absolutely Everything

Edition

-

ISBN/ISSN

978-1-86396-427-2

Collation

687 hlm ; 25 cm

Series Title

-

Call Number

641.5 Cla-t

The chef's guide to practical restaurant cookery

Edition

-

ISBN/ISSN

0-442-22173-8

Collation

xii+248p;25 cm

Series Title

-

Call Number

641.5 Eme-t