Professional cooking
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| Main Author: | |
|---|---|
| Format: | Book |
| Published: |
New York
John Wiley & Sons
2003
|
| Edition: | 5th ed |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000n a2200000 a 4501 | ||
|---|---|---|---|
| 001 | wils-279599 | ||
| 005 | 201803114715 | ||
| 020 | # | # | |a 0471397113 |
| 090 | 0 | 0 | |a TX820 |b .G54 2003 |
| 100 | 1 | # | |a Gisslen, Wayne |c 1946- |
| 245 | 1 | 1 | |a Professional cooking |c Wayne Gisslen with a foreword by Andre J. Cointreau |
| 250 | # | # | |a 5th ed |
| 260 | # | # | |a New York |b John Wiley & Sons |c 2003 |
| 300 | # | # | |a xxxii, 960 p. |b ill.(some col.) |c 30 cm. |
| 500 | # | # | |a Includes index |
| 526 | 0 | # | |a NAD456 |b HS227 |5 HS |
| 526 | 0 | # | |a Principles Of Food Preparation |b Bachelor of Nutrition and Dietetics |5 Faculty of Health Science |
| 526 | 0 | # | |a HTC112 |b HM112 |5 FPHP |
| 526 | 0 | # | |a Basic western and pastry |b Diploma in Food Service Management |5 Faculty of Hotel & Tourism Management |
| 650 | # | 0 | |a Food service |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=279599 |
| 964 | # | # | |c BOOK |d 01 |
| 040 | # | # | |a Shah Alam |
Professional cooking