The art and science of culinary preparation : A culinarian´s manual /

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Bibliographic Details
Main Author:	CHESSER, Jerald W.
Format:	Book
Language:	Spanish English
Published:	Estados unidos : The educational institute of the american culinary federation, c1992.
Subjects:	COCINA > MANUALES ALIMENTOS
Notas Contenido:	Contiene: 1. General information. 2. Essential knowledge for understading culinary preparation. 3. Hot food preparation. 4. Garde manger. 5. Baking

Bogotá/Hotelería y Turismo: Unknown

Holdings details from Bogotá/Hotelería y Turismo: Unknown
Call Number:	641.5 C524a
Copy Ej. 1	Available Place a Hold