Fundamentals of professional cooking / Gene Gonzalez.

By: Material type: TextTextPublication details: Mandaluyong City : Anvil Publishing, 2012.Description: x, 178 pages; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9789712725777
Subject(s): LOC classification:
  • 641.5 G58f 2012
Contents:
Includes glossary.
Summary: This textbook is a basic guide for professional cookerey for all food service and hospitality students and professionals. This book also includes a collection of tested foundation and mother recipes used by students in the professional program of Center for Asian Culinary Studies.
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Item type Current library Call number Status Date due Barcode
Books Books FEU - Cavite Basic Education BED Library FIL 641.5 G58f 2012 (Browse shelf(Opens below)) Checked out 11/06/2019 00:00 HS1479

in Filipino

Includes glossary.

This textbook is a basic guide for professional cookerey for all food service and hospitality students and professionals. This book also includes a collection of tested foundation and mother recipes used by students in the professional program of Center for Asian Culinary Studies.

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