Introduction to culinary arts The basics of professional cooking Dick Reyes
Material type:
TextPublication details: Paranaque City Metro Manila AR Skills Development and Management Services Inc. 2010Description: 181 pagesISBN: 9719213772Subject(s): DDC classification: 641.5
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
|
JHCSC - Pagadian Annex Campus Library Circulation | 641.5 R65 2008 (Browse shelf(Opens below)) | Available | 2020-226p | |
|
Book
|
JHCSC - Pagadian Annex Campus Library Circulation | 641.5 R65 2008 (Browse shelf(Opens below)) | Available | 6862p |
Browsing JHCSC - Pagadian Annex Campus Library shelves, Shelving location: Circulation Close shelf browser (Hides shelf browser)
| 641.5 C76 2020 KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION | 641.5 C76 2020 KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION | 641.5 O86 2019 Kitchen Essential & Basic Food Preparation Manual | 641.5 R65 2008 Introduction to culinary arts The basics of professional cooking | 641.5 R65 2008 Introduction to culinary arts The basics of professional cooking | 641.59 B36 2020 Asian cuisine/ | 641.597 D56 2022 Western cuisine |
Includes bibliographical references and index
There are no comments on this title.