On becoming a professional chef / The American Culinary Federation ; Michael Baskette, editor.

Contributor(s):

Material type: Text

TextPublication details: Upper Saddle River, NJ : Pearson Education, c2004.Description: viii, 48 p. : ill. ; 24 cmISBN:

Subject(s):

DDC classification:

List(s) this item appears in: Kulinari

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf	NFIC	641.5024 BEC (Browse shelf(Opens below))	Available		05371

Previous								Next
Previous	641.50151 BLO Culinary math /	641.5023 BRE So you want to be a chef? : your guide to culinary careers /	641.5023 BRE So you want to be a chef? : your guide to culinary careers /	641.5024 BEC On becoming a professional chef /	641.5092 BRA The people's chef : Alexis Soyer, a life in 7 courses /	641.509595 NOR Delicious family recipes /	641.509595 NOR Delicious family recipes /	Next

There are no comments on this title.

to post a comment.