Professional cooking
Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed fo...
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| Main Author: | |
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| Format: | Book |
| Language: | Undetermined |
| Published: |
Hoboken, NJ
John Wliey & Sons, Inc.
2015
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| Subjects: | |
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| Institutions: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 01042nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_226918 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 1160000 | ||
| 082 | |a 641.57 | ||
| 082 | |b G535 | ||
| 100 | |a Gisslen, Wayne | ||
| 245 | 0 | |a Professional cooking | |
| 245 | 0 | |c Wayne Gisslen ; J. Gerard Smith (photography) | |
| 260 | |a Hoboken, NJ | ||
| 260 | |b John Wliey & Sons, Inc. | ||
| 260 | |c 2015 | ||
| 520 | |a Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen. | ||
| 650 | |a Dịch vụ thực phẩm,Food service | ||
| 904 | |i Nhi | ||
| 910 | |b dqhieu | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||