Sauces, classical and contemporary sauce making/ James Peterson

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TextNew York : John Wiley and Sons, 1998Edition: 2nd edDescription: xxv,598pages illustrations 26cmContent type:

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf	NFIC	641.814 PET (Browse shelf(Opens below))	Available		03107
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf	NFIC	641.814 PET (Browse shelf(Opens below))	Available		05146

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Previous	641.814 LAR The sauce bible : a guide to the saucier's craft /	641.814 LAR The sauce bible : a guide to the saucier's craft /	641.814 PET Sauces, classical and contemporary sauce making/	641.814 PET Sauces, classical and contemporary sauce making/	641.815 Study guide to accompany : professional baking/	641.815 BAK Baking & pastry mastering the art and craft	641.815 BAK Baking & pastry mastering the art and craft	Next

Includes bibliographical references and index

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