| Record ID | marc_loc_2016/BooksAll.2016.part40.utf8:94915336:1701 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part40.utf8:94915336:1701?format=raw |
LEADER: 01701cam a22003257a 4500
001 2012471946
003 DLC
005 20150429081818.0
008 121101s2012 ii af 001 0 eng d
010 $a 2012471946
020 $a9780198073895
020 $a0198073895
035 $a(OCoLC)ocn785874184
040 $aBTCTA$beng$cBTCTA$dCDX$dYDXCP$dBWK$dYNK$dBWX$dOCLCQ$dMUU$dCUV$dOCLCF$dOCLCQ$dDLC
042 $alccopycat
050 00 $aTX911.3.M27$bI524 2012
082 04 $a647.94068
245 00 $aInternational cuisine & food production management /$cParvinder S. Bali, Programme Manager -- Culinary Services, Oberoi Centre of Learning and Development, Delhi.
246 3 $aInternational cuisine and food production management
260 $aNew Delhi :$bOxford University Press,$c2012.
300 $axv, 527 pages, [16] pages of plates :$billustrations (some color) ;$c25 cm +$e1 CD-ROM (4 3/4 in.).
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aOxford higher education
505 0 $a1. Larder or cold Kitchen -- 2. Charcuterie -- 3. Appetizers and garnishes -- 4. Sandwiches -- 5. Uses of herbs and wines in cooking -- 6. Western cuisines -- 7. European cuisines -- 8. Western plated food -- 9. Concept of health food -- 10. Oriental cuisines -- 11. Cakes and pastries -- 12. Chocolate -- 13. Desserts -- 14. Ice creams and frozen desserts -- 15. Sauces and coulis -- 16. Cookies and biscuits -- 17. Production management -- 18. Research and product development.
650 0 $aFood service management.
650 7 $aFood service management.$2fast
700 1 $aBali, Parvinder S.
830 0 $aOxford higher education.