The new professional chef / with forewords by Paul Bocuse and Ferdinand Metz.
Material type:
TextPublisher: New York John Wiley & Sons 1996Edition: 6th edDescription: xxiv, 1190p. col. ill. 29cmISBN: 0471286796 Subject(s): Quantity cookeryDDC classification: 641.57 NEW 1996
| Item type | Current location | Call number | Materials specified | Copy number | Status | Date due | Barcode |
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Book-REF
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Perpustakaan Ibnu Khaldun Reference | 641.57 NEW 1996 (Browse shelf) | 7199 | Not for loan | 0000008209 | ||
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Book-REF
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Perpustakaan Ibnu Khaldun Reference | 641.57 NEW 1996 (Browse shelf) | 7200 | Not for loan | 0000008210 |
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| 641.514068 WEM 1998 Gourmet to go : a guide to opening and operating a specialty food store | 641.514068 WEM 1998 Gourmet to go : a guide to opening and operating a specialty food store | 641.57 NEW 1996 The new professional chef | 641.57 NEW 1996 The new professional chef | 641.86 JUA 1998 Juadah manisan istimewa Chef Wan | 641.8650944 THU 1996 The classic and contemporary recipes of Yves Thuries : a Restaurant pastries and desserts | 642.4 SHO 1992 Hotel catering : a handbook for sales and operations |
Includes bibliographical references and index
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