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CLASSICAL COOKING THE MODERN WAY

his cookbook is actually primarily a textbook. Originally written and published in Germany and France under the titles Lehrbuch der Küche and Technologie Culinaire, this book was published in English by Van Nostrand Reinhold Company in 1979 and immediately became a required textbook for culinary students.

Ketersediaan
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Perpus Utama 642.5 ARK c
B00056
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Perpus Utama 642.5 ARK c
B00038
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Perpus Utama 642.5 ARK c
B00018
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Perpus Utama 642.5 ARK c
B00249
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Perpus Utama 642.5 ARK c
B00250
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Perpus Utama 642.5 ARK c
B00732
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Informasi Detail
Judul Seri
-
No. Panggil
642.5 ARK c
Penerbit
USA : CBI Publishing Comany, Inc..,
Deskripsi Fisik
-
Bahasa
English
ISBN/ISSN
0843620749
Klasifikasi
642.5
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
-
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Versi lain/terkait
JudulEdisiBahasa
THE THEORY OF CATERING ED 11TH11en
CLASSIC ASIAN COOKING
GOOD HOUSEKEEPING COOKERY BOOKen
ON FOOD AND COOKING THE SCIENCE AND LORE OF THE KITCHENen
1000 RESEP MASAKAN & KUE SISCA SOEWITOMOid
CLASSIC ASIAN COOKING
MASAK APA? TRIK PADU PADAN RESEP-RESEP LEZAT & TERUJIid
1000 RESEP MASAKAN & KUE SISCA SOEWITOMOid
CLASSIC ASIAN COOKING
MASAK APA? TRIK PADU PADAN RESEP-RESEP LEZAT & TERUJIid
ON FOOD AND COOKING THE SCIENCE AND LORE OF THE KITCHENen
ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS3en
ON FOOD AND COOKING THE SCIENCE AND LORE OF THE KITCHENen
1000 RESEP MASAKAN & KUE SISCA SOEWITOMOid
MASAK APA? TRIK PADU PADAN RESEP-RESEP LEZAT & TERUJIid
STEP-BY-STEP MEXICAN COOKINGen
THE NEW PROFESSIONAL CHEF6en
THE BEST OF INDONESIAN COOKINGen
ON FOOD AND COOKING THE SCIENCE AND LORE OF THE KITCHENen
ON FOOD AND COOKING THE SCIENCE AND LORE OF THE KITCHENen
THE BEST OF INDONESIAN COOKINGen
ON FOOD AND COOKING THE SCIENCE AND LORE OF THE KITCHENen
BIG BOOK OF CUPCAKESen
THE PROFESSIONAL PASTRY CHEFen
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