Le Cordon Bleu cuisine foundations / Chefs of Le Cordon Bleu International
Material type:
TextPublication details: Clifton Park, N.Y. : Delmar 2011Description: xii, 530 pages Color illustartions 29 cmISBN: - 9.7814354814e+012
| Item type | Current library | Call number | Status | Barcode | |
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Books
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Southville International School Affiliated with Foreign Universities Library Southville Foreign University Section | TX 719 .C796 2011 (Browse shelf(Opens below)) | Available | SFU0745 |
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| TX 663 .C34 1992 The art and science of culinary preparation : | TX 663 .C34 1992 The art and science of culinary preparation : | TX 717 .C421 1981 Practical cookery / | TX 719 .C796 2011 Le Cordon Bleu cuisine foundations / | TX 763 .So683 2006 About professional baking/ | TX 801 .M438 2011 Produce: | TX 820 .C421 1995 Food preparation and cooking : |
Includes index.
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