The new professional chef / with forewords by Paul Bocuse and Ferdinand Metz.

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Material type: Text

TextPublication details: New York John Wiley & Sons 1996.Edition: 6th edDescription: xxiv, 1190p. col. ill. 29cmISBN:

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due
Book-REF	PERPUSTAKAAN POLITEKNIK SULTAN SALAHUDDIN ABDUL AZIZ SHAH Rak Rujukan	641.57 NEW 1996 (Browse shelf(Opens below))	7199	Available
Book-REF	PERPUSTAKAAN POLITEKNIK SULTAN SALAHUDDIN ABDUL AZIZ SHAH Rak Rujukan	641.57 NEW 1996 (Browse shelf(Opens below))	7200	Available

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Previous	641.03 WEB 1997 Webster's new world dictionary of culinary arts	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	Next

Includes bibliographical references and index

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