Introduction to culinary operations (the basic of professional cooking)/ Chef Benedicto Reyes and Amelia S. Roldan.
Material type:
TextPublication details: Paranaque City: AR Skills Development & Management Services (SDMS), 2006.Description: 181 p.: ill.; 25 cmISBN: - 971-92137-7-2
- GR 641.3 R330 2006
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Books
|
General Reference And Serial Section | Olivarez College Learning Resource Center | GR 641.3 R330 2006 (Browse shelf(Opens below)) | Available | GR 001726 |
Browsing Olivarez College Learning Resource Center shelves Close shelf browser (Hides shelf browser)
|
|
|
No cover image available |
|
|
|
||
| GR 641.3 L562 Food: in context/ | GR 641.3 L562 Food: in context/ | GR 641.3 N169 1994 A guide to food selection preparation and preservation/ | GR 641.3 R330 2006 Introduction to culinary operations (the basic of professional cooking)/ | GR 641.3384 C936 2007 Curries and tajines/ | GR 641.3384 C936 2007 Curries and tajines | GR 641.3599 Ab59 2007 Cooking for health: favorite family recipes made healthy/ |
Includes bibliographical references.
There are no comments on this title.
Log in to your account to post a comment.