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Food presentation for the professional / David A. Mizer ... [et al.].
by Mizer, David A. Edition: 3rd ed.Publisher: New York : John Wiley, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 FOO]
(3).
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Professional cookery : the process approach / Daniel R. Stevenson.
by Stevenson, Daniel R. Publisher: London : Hutchinson, 1985Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 STE]
(1).
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Professional healthy cooking / Sandy Kapoor.
by Kapoor, Sandy, 1952-. Publisher: New York : Wiley, c1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.563 KAP]
(1).
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Practical professional cookery / H.L. Cracknell, R.J. Kaufmann.
by Cracknell, H. L. (Harry Louis), 1916 | Kaufmann, R. J. Edition: Revised 3rd ed.Publisher: London : Macmillan, 1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 CRA]
(3).
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Study guide to accompany professional cooking, ninth edition / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.] | Gisslen, Wayne, 1946-. Professional cooking. Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2018Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.57076]
(1).
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Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS 2018]
(2).
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Study guide to accompany Garde manger : the art and craft of the cold kitchen / The Culinary Institute of America.
by Culinary Institute of America. Edition: Fourth edition.Hoboken, New Jersey. : Wiley ; [2012]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.79]
(1).
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Food production operations / Chef Parvinder S. Bali.
by Bali, Parvinder S [author.]. Edition: Third edition.Publisher: New Delhi : Oxford University Press, 2020Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BAL 2020]
(1).
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Cook-chill catering / Nicholas Light and Anne Walker.
by Light, N. D. (Nicholas D.) | Walker, Anne. Publisher: Elsevier Applied Science, 1990Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.7/9]
(1).
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Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2019Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS 2019]
(6).
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