Your search returned 2 results.

Not what you expected? Check for suggestions
|
The French chef handbook / Michel Maincent-Morel.

by Maincent, Michel.

Publisher: Nanterre : BPI, 2019Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 MAI 2020] (2).
Cooking as a chemical reaction : culinary science with experiments / Sibel Ozilgen.

by Ozilgen, Z. Sibel [author.].

Edition: Second edition.Publisher: Boca Raton : CRC Press, Taylor & Francis Group, 2020Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 OZI 2020] (1).