L i b r a r y & I n f o r m a t i o n R e s o u r c e s
Cooking essentials for the new professional chef
| Author |
Donovan,Mary Deirdre (ed.)
| Responsibility Data | [by] The Food and Beverage Institute; Mary Deirdre Donovan, editor | Publication Data | New York: Van Nostrand Reinhold, 1997 | Physical Description | xiv, 799 p. : ill. ; 28 cm. | Notes |
- Includes bibliographical references and index. |
Subject Area | Home economics | Subject Headings | Quantity cookery | Call Number | 641.57 FOO |
Item Information
| Copy | Barcode | Reg # | Volume ID | Item Status | Due Date | Location | Media Type | 1 | E013619 | AVAILABLE | English hall - 1st floor |
|---|
Item Status With (*). cannot be charged