An edition of Cooking essentials for the New professional chef
(1996)
Cooking essentials for the New professional chef
by Mary Deirdre Donovan and The Food and Beverage Institute
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Subjects
Quantity cookery, Quantity cooking| Edition | Availability |
|---|---|
1
Cooking essentials for the New professional chef
1997, John Wiley & Sons
in English
0471287172 9780471287179
|
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|
2
Cooking essentials for the new professional chef
1997, John Wiley & Sons
in English
0471287172 9780471287179
|
zzzz
|
3
Cooking Essentials for the New Professional Chef
September 9, 1996, Wiley
in English
0471287172 9780471287179
|
zzzz
|
Book Details
Edition Notes
Includes bibliographical references (p. [782]-785) and index.
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- Created September 29, 2008
- 9 revisions
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| December 19, 2023 | Edited by ImportBot | import existing book |
| June 5, 2023 | Edited by ImportBot | import existing book |
| November 12, 2022 | Edited by ImportBot | import existing book |
| October 17, 2022 | Edited by ImportBot | import existing book |
| September 29, 2008 | Created by ImportBot | Imported from Oregon Libraries MARC record |