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The Larder chef : food preparation and presentation / M. J. Leto, W. K. H. Bode.
Oxford : Elsevier, c2006Edition: Fourth editionDescription: xi, 319 p : ill. (some col.) ; 25 cmISBN:- 9780750668996
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
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Reading Room Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.5 LET (Browse shelf(Opens below)) | Available | 080729 |
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| RBC 641.5 LAB On Cooking : A textbook of Culinary Fundamentals. | RBC 641.5 LAB On Cooking : A textbook of Culinary Fundamentals. | RBC 641.5 LAB On Cooking : A textbook of culinary fundamentals / | RBC 641.5 LET The Larder chef : | RBC 641.50151 BLO Culinary Math / | RBC 641.50151 BLO Culinary Math / | RBC 641.50151 BLO Culinary Math / |
Includes index.
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