A visual reference for sous chef / 3g E-Learning.
By: 3G E-Learning
Language: English Publisher: New York : 3G E-Learning LLC, c2023Edition: 2nd EditionDescription: 258 pages : color illustrations ; 23 cmContent type: Media type: Carrier type: ISBN: 978-1-98468-035-8Subject(s): Cooking, Professional | ChefsDDC classification: 641.5 T5311 2023| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
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Sibalom | Sibalom MCIR | Main-Circulation | 641.5 T5311 2023 (Browse shelf) | Available | UAMAIN 35830 |
Total holds: 0
Browsing Sibalom Shelves , Shelving location: MCIR , Collection code: Main-Circulation Close shelf browser
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| 641.5 Si5f 1962 The frozen foods cookbook : and guide to home freezing | 641.5 Si5f 1962 The frozen foods cookbook : and guide to home freezing | 641.5 T3402 1971 The complete everyday cookbook | 641.5 T5311 2023 A visual reference for sous chef / | 641.5 T5311 2023 A visual reference for executive chef / | 641.5 Y351 1964 Let's cook the Chinese way : The ABC's of Chinese cooking in detail | 641.50151 B6519 2016 Culinary math |
Includes bibliographical references and index.
600-699 Technology (Applied Sciences) College of Industrial Technology College of Business and Accountancy
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