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Professional cooking Ninth edition, Asia regional edition.

Professional cooking Ninth edition, Asia regional edition.
Paper図書
Wayne Gisslen.Wiley[2019]<DH475-S2>
National Diet Library
  • LCCTX820

Essentials of professional cooking 2nd ed

Essentials of professional cooking 2nd ed
Paper図書
Wayne Gisslen ; photography by J. Gerard SmithJohn Wiley & Sons, Inc.c2016.
Other Libraries in Japan
  • LCCTX820

Professional cooking 8th ed.

Professional cooking 8th ed.
Paper図書
Wayne Gisslen ; photography by J. Gerard SmithJohn Wiley & Sonsc2015.
Other Libraries in Japan
  • LCCTX820

Professional cooking : Higher education cloth 7th ed.

Professional cooking : Higher education cloth 7th ed.
Paper図書
Wayne Gisslen ; photography by J. Gerard SmithJohn Wiley & Sonsc2011 [i.e. 2010]
Other Libraries in Japan
  • LCCTX820

Essentials of professional cooking : cloth

Essentials of professional cooking : cloth
Paper図書
Wayne GisslenJohn Wileyc2004
Other Libraries in Japan
  • LCCTX820

Professional cooking 5th ed

Professional cooking 5th ed
Paper図書
Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard SmithJ. Wileyc2003
Other Libraries in Japan
  • LCCTX820

The professional chef : cloth 7th ed

The professional chef : cloth 7th ed
Paper図書
The Culinary Institute of AmericaJohn Wileyc2002
Other Libraries in Japan
  • LCCTX820

Chef's book of formulas, yields, and sizes : cloth 3rd ed

Chef's book of formulas, yields, and sizes : cloth 3rd ed
Paper図書
Arno SchmidtJ. Wileyc2003.
Other Libraries in Japan
  • LCCTX820

The professional Garde Manager : a guide to the art of the buffet

The professional Garde Manager : a guide to the art of the buffet
Paper図書
David Paul LarousseWileyc1996
Other Libraries in Japan
  • LCCTX820

Professional cooking : college 3rd ed

Professional cooking : college 3rd ed
Paper図書
Wayne Gisslen ; photography by J. Gerard Smith ; illustrations by Steve JenkinsJ. Wileyc1995
Other Libraries in Japan
  • LCCTX820

Fundamentals of professional food preparation : a laboratory text-workbook pbk.

Fundamentals of professional food preparation : a laboratory text-workbook pbk.
Paper図書
Donald V. LaconiWileyc1995
Other Libraries in Japan
  • LCCTX820

The new professional chef : hbk 6th ed

The new professional chef : hbk 6th ed
Paper図書
the Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Mary Deirdre Donovan, editorVan Nostrand Reinholdc1996
Other Libraries in Japan
  • LCCTX820

Professional healthy cooking

Professional healthy cooking
Paper図書
Sandy KapoorWileyc1995
Other Libraries in Japan
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The professional chef's techniques of healthy cooking

The professional chef's techniques of healthy cooking
Paper図書
Mary Deirdre Donovan, editor ; with forewords by Craig Claiborne and L. Timothy RyanVan Nostrand Reinholdc1993
Other Libraries in Japan
  • LCCTX820

Practical professional cookery 3rd ed

Practical professional cookery 3rd ed
Paper図書
H.L. Cracknell, R.J. KaufmannMacmillan1992
Other Libraries in Japan
  • LCCTX820

The new professional chef 5th ed

The new professional chef 5th ed
Paper図書
The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editorVan Nostrand Reinholdc1991
Other Libraries in Japan
  • LCCTX820

Cook-chill catering : technology and management

Cook-chill catering : technology and management
Paper図書
Nicholas Light and Anne WalkerElsevier Applied Sciencec1990
Other Libraries in Japan
  • LCCTX820

Food for fifty 8th ed.

Food for fifty 8th ed.
Paper図書
Grace Shugart, Mary MoltMacmillanc1989
Other Libraries in Japan
  • LCCTX820

International quantity foods

International quantity foods
Paper図書
Pamela Goyan Kittler, Kathryn SucherVan Nostrand Reinholdc1990
Other Libraries in Japan
  • LCCTX820

Catering for health : the recipe file : pbk.

Catering for health : the recipe file : pbk.
Paper図書
H.M.S.O.1988
Other Libraries in Japan
  • LCCTX820
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