Introduction to culinary operation : the basics of professional cooking / Chef Dick Reyes [and] Amelia S. Roldan
Material type:
TextPublisher: Parañaque City : AR Skills Development and Management Services, [2006]Copyright date: ©2006Description: 181 pages : illustrated ; 25 cmContent type: text Media type: unmediated Carrier type: sheet ISBN: 9719213772Subject(s): Cooking | Food serviceDDC classification: 641.5
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Book
|
Capt. Geronimo Amurao Learning Resource Center General Collection | Non-Fiction | 641.5 R33i 2006 (Browse shelf (Opens below)) | Available | 002651 |
Browsing Capt. Geronimo Amurao Learning Resource Center shelves, Shelving location: General Collection, Collection: Non-Fiction Close shelf browser (Hides shelf browser)
|
|
|
No cover image available No cover image available No cover image available |
|
|
|
||
| 629.892 R57 1988 Robot design handbook | 640 B64h 1983 History of home economics in the Philippines / | 641.3 So6g 2010 A Guide to food selection, preparation and preservation / | 641.5 R33i 2006 Introduction to culinary operation : the basics of professional cooking / | 641.563 B45f 2005 Fundamentals of food and nutrition in the culinary arts / | 641.59599 L97g 2005 Guzman's introduction to food preparation / | 641.8 C57i 2007 International cuisine / |
Incldes bibliographical references
Click on an image to view it in the image viewer
There are no comments on this title.