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Food fundamentals / Margaret McWilliams.
Material type:
TextPublication details: New Jersey: Pearson Education, Inc., 2006. Edition: 8th edDescription: xxiii, 550 p.: col. ill.; 27 cmISBN: - 9780130394866
- Res 641.3 Mc258 2006
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Reserved and General Collection Section | Olivarez College Learning Resource Center | RES 641.3 Mc258 2006 (Browse shelf(Opens below)) | Available | RES 002227 | |||||||||||||
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Reserved and General Collection Section | Olivarez College Learning Resource Center | RES 641.3 Mc258 2006a (Browse shelf(Opens below)) | Available | Photocopied | RES 001210 |
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| RES 641.3 C499 2008 Cuisine and culture : a history of food and people / | RES 641.3 K575 1984 Meal management / | RES 641.3 Mc258 2006 Food fundamentals / | RES 641.3 Mc258 2006a Food fundamentals / | RES 641.5 G589 2004 Fundamentals of professional cooking and baking / | RES 641.5 H334 2000 Food preparation and cooking : levels 1 and 2 / | RES 641.5 H334 2000 Food preparation and cooking : levels 1 and 2 / |
Includes index.
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