Culinary arts [electronic resource] /

Culinary arts [electronic resource] /

43

Bibliographic Details
Main Author:	302250 McGreal, Michael J.
Format:
Language:	eng
Published:	Homewood, Illinois : American Technical Publishers, 2008
Subjects:	Cookery Food service

Similar Items

Culinary arts : principles and applications /
by: 302250 McGreal, Michael J.
Published: (2008)

Mise en place [electronic resource] : the culinary knowledge game /
by: 302250 McGreal, Michael J.
Published: (2008)

Welcome to culinary school : a culinary student survival guide /
by: 332310 Traster, Daniel J.
Published: (2010)

So you are a chef [electronic resource] : managing your culinary career /
by: 348002 Brefere, Lisa M., et al.
Published: (2008)

So you are a chef : managing your culinary career /
by: 348002 Brefere, Lisa M., et al.
Published: (2008)

So you want to be a chef? : your guide to culinary careers /
by: 348002 Brefere, Lisa M., et al.
Published: (2009)

Nutrition for the culinary arts /
by: 190620 Berkoff, Nancy
Published: (2004)

Culinary fundamentals /
by: American Culinary Federation, et al.
Published: (2006)

Culinary math /
by: 343626 Blocker, Linda, et al.
Published: (2007)

Southeast Asian specialties : a culinary journey /
by: Mowe, Rosalind
Published: (1998)

Culinary calculations : simplified math for culinary professionals /
by: 322949 Jones, Terri
Published: (2008)

Culinary fundamentals [digital video disc] /
by: American Culinary Federation, et al.
Published: (2006)

On cooking : a textbook of culinary fundamentals
by: 252172 Labensky, Sarah R.
Published: (2007)

On cooking : a textbook of culinary fundamentals /
by: 252172 Labensky, Sarah R., et al.
Published: (1995)

Traditional cuisines of Sabah : a culinary heritage /
by: Diana Dompok
Published: (1999)

50 classic curries /
by: 416794 Manisha Kanani
Published: (1996)

Classical cooking the modern way /
by: 440560 Pauli, Eugen
Published: (1989)

Information sources on culinary tourism for France,Italy and Thailand.
by: Abdul Karim, Muhammad Shahrim, et al.
Published: (2008)

Culinary nutrition for food professionals /
by: 440635 Hodges, Carol A.
Published: (1994)

Food blog: A new wave in the culinary arts setting / Farina Nozakiah Tazijan... [et al.]
by: Tazijan, Farina Nozakiah, et al.
Published: (2013)

Asian flavors : unlock culinary secrets with spices, sauces, and other exotic ingredients /
by: 353505 Sweetser, Wendy
Published: (2005)

Tough cookies : tales of obsession, toil and tenacity from Britain's culinary heavyweights /
by: 201215 Wright, Simon
Published: (2005)

Tasting success : your guide to becoming a professional chef /
by: Carroll, Charles M., 1964-
Published: (c201)

Professional cooking /
by: Gisslen, Wayne, 1946-
Published: (2003)

Restaurants and institutions [jurnal elektronik]

Fundamentals of professional food preparation : a laboratory text-workbook /
by: 340992 Laconi, Donald V.
Published: (1995)

Advanced professional cooking /
by: Gisslen, Wayne, 1946-
Published: (1992)

Professional cooking /
by: Gisslen, Wayne, 1946-
Published: (1995)

World of culinary supervision, training and management /
by: 348102 Chesser, Jerald W., et al.
Published: (2009)

The world of culinary supervision, training and management /
by: 237268 Cullen, Noel C.
Published: (1996)

Food fundamentals /
by: 386258 McWilliams, Margaret
Published: (2006)

Foods : experimental perspectives /
by: 386258 McWilliams, Margaret
Published: (2008)

Experimental foods laboratory manual /
by: 386258 McWilliams, Margaret
Published: (2008)

Foods : experimental perspectives /
by: 386258 McWilliams, Margaret
Published: (2005)

Working the plate : the art of food presentation /
by: 241982 Styler, Christopher
Published: (2006)

Taste of Asia : a culinary journey from Thailand to Japan : ingredients, techniques and over 100 fabulous authentic recipes /
by: 367774 Morris, Sallie, et al.
Published: (2005)

The Penguin companion to food /
by: 448287 Davidson, Alan
Published: (2002)

Introductory foods /
by: 196416 Bennion, Marion, et al.
Published: (2004)

Food preparation and cooking : core units, student guide /
by: Bulleid, Ann
Published: (1996)

NVQ/SCQ workbook, level 3 : food preparation and cooking /
by: 246864 Ceserani, Victor, et al.
Published: (1995)