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Cooking Essentials for The New Professional Chef / The Food and Beverage Institute ; Editor Mary Deirdre Donovan.

Contributor(s): Material type: TextTextPublisher: New York : John Wiley, 1997Copyright date: ©1997Description: x,799 pages : colour illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471287172
  • 9780471287179
Subject(s): DDC classification:
  • 22 641.57
Online resources:
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Koleksi Umum (Rak Terbuka) Koleksi Umum (Rak Terbuka) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 Koleksi Umum (Rak Terbuka) OS 641.57 COO (Browse shelf(Opens below)) Available 0000001641
Koleksi Pinjaman Terhad (Buku bertanda Merah) Koleksi Pinjaman Terhad (Buku bertanda Merah) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 24 Koleksi Pinjaman Terhad (Buku bertanda Merah) RED 641.57 COO (Browse shelf(Opens below)) Available 0000001642

Includes index.

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