Culinary Arts 2
The book is a continuation of the Culinary Arts 1. It is presented in usable from of principle of Westren culinary raging from the preparation of basic appetizers, soups, fish to chicken, beef and lamb. All the theories, recipes, glossaries of cooking and other vital information are contained in thi...
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Shah Alam
PENERBIT UiTM PRESS
2010
©2008 |
| Edition: | THIRD EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 020 | # | # | |a 9673631034 |q paperback |
| 020 | # | # | |a 9789673631032 |q paperback |
| 040 | # | # | |a UiTM |b eng |e rda |
| 041 | 0 | # | |a English |
| 090 | 0 | 0 | |a TX661 |b .C85 2010 |
| 100 | 0 | # | |a Mohd Salehuddin Mohd Zahari |e author |
| 245 | 0 | 0 | |a Culinary Arts 2 |c Mohd Salehuddin Mohd Zahari et al. |
| 246 | 1 | # | |a Culinary arts two |
| 250 | # | # | |a THIRD EDITION |
| 264 | # | 1 | |a Shah Alam |b PENERBIT UiTM PRESS |c 2010 |
| 264 | # | 1 | |c ©2008 |
| 300 | # | # | |a xiii, 131 pages |b some colour illustrations |c 23 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Includes index |
| 500 | # | # | |a Previous edition 2008 |
| 504 | # | # | |a includes bibliographical references (page 123-124) and indexes |
| 520 | # | # | |a The book is a continuation of the Culinary Arts 1. It is presented in usable from of principle of Westren culinary raging from the preparation of basic appetizers, soups, fish to chicken, beef and lamb. All the theories, recipes, glossaries of cooking and other vital information are contained in this book, hence it is an important source of reference especially for future culinary artists. |
| 650 | # | 0 | |a Cooking |x Study and teaching |
| 650 | # | 0 | |a COOKERY (WESTERN) |
| 700 | 0 | # | |a Mohd Salehuddin Mohd Zahari |e author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=459688 |
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101 things i learned in culinary school