The new professional chef /
43
| Main Authors: | , , |
|---|---|
| Format: | |
| Published: |
New York : Van Nostrand Reinhold,
1991
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| Subjects: |
| _version_ | 1826428798103453696 |
|---|---|
| author | 7011 Culinary Institute of America Bocuse, Paul Conway, Linda Glick |
| author_facet | 7011 Culinary Institute of America Bocuse, Paul Conway, Linda Glick |
| author_sort | 7011 Culinary Institute of America |
| collection | OCEAN |
| description | 43 |
| first_indexed | 2024-03-05T06:35:57Z |
| format | |
| id | KOHA-OAI-TEST:362126 |
| institution | Universiti Teknologi Malaysia - OCEAN |
| last_indexed | 2024-03-05T06:35:57Z |
| publishDate | 1991 |
| publisher | New York : Van Nostrand Reinhold, |
| record_format | dspace |
| spelling | KOHA-OAI-TEST:3621262020-12-19T17:12:34ZThe new professional chef / 7011 Culinary Institute of America Bocuse, Paul Conway, Linda Glick New York : Van Nostrand Reinhold,199143PSZJBLQuantity cookeryURN:ISBN:0442008074 |
| spellingShingle | Quantity cookery 7011 Culinary Institute of America Bocuse, Paul Conway, Linda Glick The new professional chef / |
| title | The new professional chef / |
| title_full | The new professional chef / |
| title_fullStr | The new professional chef / |
| title_full_unstemmed | The new professional chef / |
| title_short | The new professional chef / |
| title_sort | new professional chef |
| topic | Quantity cookery |
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