Introduction to culinary operations : the basics of professional cooking / by Chef Benedicto Reyes and Amelia S. Roldan.
Para�naque City : AR Skills Development & Management Services, 2006Description: 182 pages : illustrations ; 26 cmISBN:- 9719213772
- TX 820 R4 2006
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Books
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Philippine Christian University Manila College - Filipiniana | TX 820 R4 2006 (Browse shelf(Opens below)) | Available | 47904 | |
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Books
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Philippine Christian University Manila College - Filipiniana | TX 820 R4 2006 (Browse shelf(Opens below)) | Available | 48600 |
SY 2007-2008
SY 2008-2009
Home economics / Cookery
Dec. 04, 2007
Nov. 19, 2009
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