Professional Cooking/ Wayne, Gisslen
Material type:
TextUnited States of America : Le Cordon Bleu ; © 2003Description: Extent xxxii, 959 pages : illustrations ; 27 cmISBN: - 1471397113
- TX 820 G. 4472 2003
| 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 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Foreign Books
|
Antipolo College Library On Display | TX 820 G. 4472 2003 (Browse shelf(Opens below)) | Available | URSANT-2524 |
Browsing Antipolo College Library shelves,Shelving location: On Display Close shelf browser (Hides shelf browser)
|
|
|
No cover image available No cover image available |
|
|
|
||
| TX765. B179 2009 Baking handbook for quick bread, yeast bread, cookies, cakes, pies, and pastries / | TX771 .B48 1997 The Best of the Maya Kitchen : cakes and pastries./ | TX771. C44 2003 Filipino cakes and dessert / | TX 820 G. 4472 2003 Professional Cooking/ | TX 820 .P8811 2015 A practical guide in basic cooking and baking / | TX901. S26 2010 Introduction to hotel and resot management / | TX901. S26 2010 Introduction to hotel and resort management / |
There are no comments on this title.
Log in to your account to post a comment.