The chef's compendium of professional recipes [by] John Fuller and Edward Renold.
Material type:
TextPublication details: London, Heinemann, 1972. Edition: 2nd edDescription: xii, 340 p. 23 cmISBN: 0434905860Subject(s): Quantity cookingDDC classification: 641.5/7 LOC classification: TX820 | .F84 1972
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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KsTU Library General Stacks | TX820 .F84 1972 (Browse shelf(Opens below)) | 1 | Available | 112245 | |
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Books
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KsTU Library General Stacks | TX820 .F84 1972 (Browse shelf(Opens below)) | 2 | Available | 112247 | |
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Books
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KsTU Library General Stacks | TX820 .F84 1972 (Browse shelf(Opens below)) | 3 | Available | 112246 | |
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Books
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KsTU Library General Stacks | TX820 .F84 1972 (Browse shelf(Opens below)) | 4 | Available | 112249 |
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| TX 820 .ful 1992 The Chef's Compendium of Professional Recipes | TX820 .F84 1972 The chef's compendium of professional recipes | TX820 .F84 1972 The chef's compendium of professional recipes | TX820 .F84 1972 The chef's compendium of professional recipes | TX820 .F84 1972 The chef's compendium of professional recipes | TX 820 . let 1989 The larder chef: food preparation and presentation | TX820 pre 2015 Practical cookery: for nvqs level 2 and apprenticeships/ |
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