Normal view MARC view ISBD view

The Larder Chef : food Preparation and Presentation /

Leto M.J.

The Larder Chef : food Preparation and Presentation / - 4th ed. - Delhi : Elsevier/Butterworth-Heinemann, 2007. - xi, 319 pages : Illustrations ;

Includes index.

ISBN: 9780750668996 0750668997 8131208524 9780750668996

Subjects--Topical Terms:
Cold dishes (Cooking)
Food presentation.
Meat cutting.
Quantity cooking.
Cooking.
Cooking (poultry)
Cold dishes (Cooking)
Caterers and cathering.

LC Class. No.: TX 820 / LET

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)