| 000 | 01162nam a2200337Ia 4500 | ||
|---|---|---|---|
| 005 | 20260803094211.0 | ||
| 008 | 251212s2012 xx 000 0 und d | ||
| 245 | 1 |
_aFundamentals of professional cooking / _cGene Gonzalez. |
|
| 100 | 1 | _aGonzalez, Gene | |
| 260 |
_aMandaluyong City : _bAnvil Publishing, _c2012. |
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| 300 | _ax, 178 pages: | ||
| 300 | _c25 cm. | ||
| 020 | _a9789712725777 | ||
| 650 | _aBaking | ||
| 650 | _aCooking | ||
| 944 | _aFIL | ||
| 050 | _a641.5 G58f 2012 | ||
| 943 |
_b0 _c0 _d0 _e0 _f1 _g1 _h1 _i0 _j0 |
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| 944 |
_b1 _c1 _d0 |
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| 953 | _pHS1479 | ||
| 546 | _ain Filipino | ||
| 953 | _cHigh School Library | ||
| 505 | _aIncludes glossary. | ||
| 520 | _aThis 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. | ||
| 591 | _a0 | ||
| 336 | _atext | ||
| 337 | _aunmediated | ||
| 338 | _avolume | ||
| 942 |
_2lcc _cBK _alisuga _b2018-02-13 15:37:11 _djderpo _e2018-03-07 08:31:50 |
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| 998 | _a10048 | ||
| 999 |
_c9996 _d9996 |
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