Professional cookery : the process approach / Daniel R. Stevenson.
Material type:
TextSeries: Stanley Thornes catering and hotel management booksPublisher: Cheltenham : Stanley Thornes, 1990Description: 440 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 0748703985
- 9780748703982
- 641.5 22
- TX663 .S83 1990
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.5 STE (Browse shelf(Opens below)) | 1 | Available | A293510B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.5 SPA Leiths techniques bible / | 641.5 STE The culinary chronicle / | 641.5 STE The culinary chronicle / | 641.5 STE Professional cookery : the process approach / | 641.5 STP The perfect match : pairing delicious recipes with great wine / | 641.5 STY Working the plate : the art of food presentation / | 641.5 TAN The art of food sculpture : designs & techniques / |
First published in 1985 by Hutchinson Education.
Includes bibliographical references (page 416) and index.
Machine converted from AACR2 source record.
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