Food preparation and cooking: Cookery units. Student guide
Material type:
TextPublication details: Cheltenham Stanley Thornes 1996 Edition: 2nd ed. Revised StandardsDescription: v, 442 p.: ill. ; 28 cmISBN: 9780748725663Subject(s): Cooking | Food service | Vocational qualification - Great BritainLOC classification: TX 820 | .foo 1996
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Books
|
KsTU Library General Stacks | TX 820 .foo 1996 (Browse shelf(Opens below)) | Available | 111511 |
Browsing KsTU Library shelves, Shelving location: General Stacks Close shelf browser (Hides shelf browser)
| TX773 .nic 1993 Basic pastrywork techniques / | TX 820 Professional Chef : level 2 S/NVQ | TX820 .C4 1992 Practical cookery / | TX 820 .foo 1996 Food preparation and cooking: Cookery units. Student guide | TX 820 .fos 2004 Practical Cookery | TX 820 .fos 2004 Practical Cookery | TX 820 .fos 2004 Practical Cookery |
Includes index.
There are no comments on this title.