Professional cooking

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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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Библиографические подробности
Главный автор:	Gisslen, Wayne
Формат:	‌
Язык:	Undetermined
Опубликовано:	Hoboken, NJ John Wliey & Sons, Inc. 2015
Предметы:	Dịch vụ thực phẩm,Food service
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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