American culinary federation : garde manger cold kitchen fundamentals
by Leonard, Edward G.
Publication Details: New York : Pearson Education (2012)
Physical Description: 889 p.
ISBN/ISSN: 978-0-13-118219-6
Subject(s): 1. COOKERY ( COLD DISHES). 2. QUANTITY COOKERY
DDC Classification: 641.79 L5521
Class: Technology Applied Sciences
Summary:
| Item Type |
Accession no. |
Call no. |
Library |
Status |
|
Book |
41489 |
641.79 L5521 |
Main Library |
Available — On shelf |
Machine Readable Cataloging:
International Standard Bibliographic Description: