Fundamentals of food and nutrition in the culinary arts / Nancy Berkoff
Material type:
TextPublisher: New Jersey : Pearson, [2005]Copyright date: ©2005Description: xvi, 377 pages : illustrated ; 26 cmContent type: text Media type: unmediated Carrier type: sheet ISBN: 9812471995Subject(s): Cooking | Food | NutritionDDC classification: 641.563
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Capt. Geronimo Amurao Learning Resource Center General Collection | Non-Fiction | 641.563 B45f 2005 (Browse shelf (Opens below)) | Available | 002160 |
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| 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 / | 641.865 C11 2017 Bread & pastry production / |
Includes bibliographical references and index.
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