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The new professional chef / with forewords by Paul Bocuse and Ferdinand Metz.
Material type:
TextPublication details: New York John Wiley & Sons 1996.Edition: 6th edDescription: xxiv, 1190p. col. ill. 29cmISBN: - 0471286796
- 641.57 NEW 1996
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book-REF
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PERPUSTAKAAN POLITEKNIK SULTAN SALAHUDDIN ABDUL AZIZ SHAH Rak Rujukan | 641.57 NEW 1996 (Browse shelf(Opens below)) | 7199 | Available | 0000008209 | |
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Book-REF
|
PERPUSTAKAAN POLITEKNIK SULTAN SALAHUDDIN ABDUL AZIZ SHAH Rak Rujukan | 641.57 NEW 1996 (Browse shelf(Opens below)) | 7200 | Available | 0000008210 |
Browsing PERPUSTAKAAN POLITEKNIK SULTAN SALAHUDDIN ABDUL AZIZ SHAH shelves, Shelving location: Rak Rujukan Close shelf browser (Hides shelf browser)
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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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