Introduction to Culinary Operations (The Basics of Professional Cooking)
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Type
Book
Authors
ISBN 10
9719213772
Category
Filipiniana
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Publication Year
2006
Pages
181
Subject
1. Cooking 2. Culinary
Description
181 p.; 26 cm.
Number of Copies
1
Library | Accession‎ No | Call No | Copy No | Edition | Location | Availability |
---|---|---|---|---|---|---|
6784 | FIL 600 641.5 R330 2006 c.1 | 1 | Yes |