Advanced practical cookery : a textbook for education and industry / John Campbell, David Foskett, Victor Ceserani.
Publication details: London : Hodder Arnold, 2006.Edition: 4th edDescription: vi, 458 p. : col. ill. ; 25 cmISBN:- 0340912359 (pbk.)
- 9780340912355 (pbk.)
- 641.57 CAM
Contents:
1. Hors D'oeuvre and buffet items - 2. Hot sauces and stocks - 3. Soups - 4. Egg dishes - 5. Fish dishes - 6. Meat dishes - 7. Poultry and game - 8. International cuisine - 9. Vegetable, potato, pasta and vegetarian dishes - 10. Pastry.
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Shelf location | Call number | Materials specified | Vol info | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 1, BayNo 6 |
641.57 CAM (Browse shelf(Opens below)) | 1 | Available | SCAFS,70003,03,RM | 5000035355 |
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1. Hors D'oeuvre and buffet items - 2. Hot sauces and stocks - 3. Soups - 4. Egg dishes - 5. Fish dishes - 6. Meat dishes - 7. Poultry and game - 8. International cuisine - 9. Vegetable, potato, pasta and vegetarian dishes - 10. Pastry.