<![CDATA[Taylor's Library Search for 'an:31497'with limit(s): 'suppress:false']]>

<![CDATA[Taylor's Library Search for 'an:31497'with limit(s): 'suppress:false']]> https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-search.pl?idx=&q=an%3A31497&sort_by=relevance&format=rss 3 0 50 Fundamentals of menu planning / ISBN:0471369470 https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=181851 By McVety, Paul J..
New York : Wiley, 2001 .
ix, 225 p. : 28 cm..
0471369470

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]]> https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=181851 Fundamentals of menu planning / ISBN:9780470072677 (pbk.) https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=106520 By McVety, Paul J..
Hoboken, N.J. : John Wiley, 2009 .
xiii, 258 p. : 28 cm..
9780470072677 (pbk.)

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]]> https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=106520 The patissier's art : professional breads, cakes, pies, pastries, and puddings / ISBN:0471597163 https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=28579 By Karousos, George,.
New York, N.Y. : John Wiley, 1994 .
viii, 311 p. : 26 cm..
0471597163

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]]> https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=28579