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
|
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|
3
Cooking Essentials for the New Professional Chef
September 9, 1996, Wiley
in English
0471287172 9780471287179
|
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|
Book Details
First Sentence
"The term "chef," although frequently used to describe anyone who cooks, is considered a mark of respect by those within the profession."
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- Created April 29, 2008
- 7 revisions
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| July 31, 2019 | Edited by MARC Bot | associate edition with work OL18451380W |
| April 25, 2011 | Edited by OCLC Bot | Added OCLC numbers. |
| August 6, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |