Culinary Arts 1

Culinary Arts 1

Show other versions (3)

The book is designed for beginners or students who have little or no formal experience in Western culinary preparation. It presents the principles of Western culinary starting from the introduction to vegetables and fruits, herbs, spices, equipment to the basic preparation of breakfast cookery, pota...

Full description

Saved in:
Bibliographic Details
Main Authors: Mohd Salehuddin Mohd Zahari (Author), Zulhan Othman (Author), Mohd Shazali Md Sharif (Author), Mohd Zain Kutut (Author), Syuhirdy Mat Noor (Author), Hamizad Abd Hadi (Author), Samsul Bahri Usman (Author)
Format: Book
Language:English
Published: Selangor, Malaysia UiTM Press 2010
Edition:Third Edition
Subjects:
Cookery > Western style
Cookery (Vegetables)
Cookery (Fruits)
Cookery (Rices)
Cookery (Potatoes)
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000nam a2200000#i 4501
001 wils-833104
005 2017728151628
008 180720s2010 MY agR |#001 #dENG#D
020 # # |a 9789673631025  |q paperback 
040 # # |a UiTM  |b eng  |e rda 
041 0 # |a eng 
090 0 0 |a TX725  |b .M64 2010 
100 0 # |a Mohd Salehuddin Mohd Zahari  |e author 
245 1 0 |a Culinary Arts 1  |c Mohd Salehuddin Mohd Zahari et al. 
250 # # |a Third Edition 
264 # 1 |a Selangor, Malaysia  |b UiTM Press  |c 2010 
264 # 4 |c ©2010 
300 # # |a xi, 129 pages  |b illustrations, some colour  |c 23 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references and index 
520 # # |a The book is designed for beginners or students who have little or no formal experience in Western culinary preparation. It presents the principles of Western culinary starting from the introduction to vegetables and fruits, herbs, spices, equipment to the basic preparation of breakfast cookery, potatoes, farinaceous, stock and sauce. 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. 
546 # # |a Text in English 
650 # 0 |a Cookery  |x Western style 
650 # 0 |a Cookery (Vegetables) 
650 # 0 |a Cookery (Fruits) 
650 # 0 |a Cookery (Rices) 
650 # 0 |a Cookery (Potatoes) 
700 0 # |a Zulhan Othman  |e author 
700 0 # |a Mohd Shazali Md Sharif  |e author 
700 0 # |a Mohd Zain Kutut  |e author 
700 0 # |a Syuhirdy Mat Noor  |e author 
700 0 # |a Hamizad Abd Hadi  |e author 
700 0 # |a Samsul Bahri Usman  |e author 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=833104 
998 # # |a 00250##a006.2.2||00250##b006.2.2||00264#1a006.2.2||00264#1b006.2.2||00300##a006.2.2||00300##b006.2.2||00300##c006.2.2||00520##a006.2.2||00520##b006.2.2||00546##a006.2.2|| 

Similar Items