Instructor's guide for the teaching of professional cooking

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Bibliographic Details
Main Author:	Folsom, Le Roi A.
Format:	Book
Published:	[n.p.] Culinary Institute of America, Inc. 1967
Subjects:	Food service
Online Access:	Click Here to View Status and Holdings.
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LEADER	00000n a2200000 a 4501
001	wils-101253
020	#	#	\|a T000046535
090	0	0	\|a TX651 \|b .F657 1967
100	1	#	\|a Folsom, Le Roi A.
245	1	0	\|a Instructor's guide for the teaching of professional cooking \|c by Le Roi A. Folsom
260	#	#	\|a [n.p.] \|b Culinary Institute of America, Inc. \|c 1967
300	#	#	\|a 273 p. \|c 24 cm
504	#	#	\|a Bibliography: p. 273
650	#	0	\|a Food service
040	#	#	\|a Shah Alam
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=101253