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Professional cooking : Higher education cloth 7th ed.
Professional cooking : Higher education cloth 7th ed.
Paper
図書
Wayne Gisslen ; photography by J. Gerard Smith
John Wiley & Sons
c2011 [i.e. 2010]
Other Libraries in Japan
Essentials of professional cooking : cloth
Essentials of professional cooking : cloth
Paper
図書
Wayne Gisslen
John Wiley
c2004
Other Libraries in Japan
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 Schmidt
J. Wiley
c2003.
Other Libraries in Japan
The professional chef : cloth 7th ed
The professional chef : cloth 7th ed
Paper
図書
The Culinary Institute of America
John Wiley
c2002
Other Libraries in Japan
Professional cooking 5th ed
Professional cooking 5th ed
Paper
図書
Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith
J. Wiley
c2003
Other Libraries in Japan
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, editor
Van Nostrand Reinhold
c1996
Other Libraries in Japan
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. Laconi
Wiley
c1995
Other Libraries in Japan
Menu solutions : quantity recipes for regular and special diets
Menu solutions : quantity recipes for regular and special diets
Paper
図書
Sandra J. Frank, Robert E. Baker
J. Wiley
c1996
Other Libraries in Japan
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 Larousse
Wiley
c1996
Other Libraries in Japan
Cooking for champions : a guide to healthy large quantity cooking for athletes and other active people
Cooking for champions : a guide to healthy large quantity cooking for athletes and other active people
Paper
図書
Sofie Modulon and Lousie Burke
Australian Sports Commission
1997
Other Libraries in Japan
Moosewood Restaurant cooks for a crowd : recipes with a vegetarian emphasis for 24 or more
Moosewood Restaurant cooks for a crowd : recipes with a vegetarian emphasis for 24 or more
Paper
図書
the Moosewood Collective
J. Wiley
c1996
Other Libraries in Japan
Quantity food techniques 2nd ed
Quantity food techniques 2nd ed
Paper
図書
Michael R. Pepper
Glencoe
c1993
Other Libraries in Japan
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 Ryan
Van Nostrand Reinhold
c1993
Other Libraries in Japan
Practical professional cookery 3rd ed
Practical professional cookery 3rd ed
Paper
図書
H.L. Cracknell, R.J. Kaufmann
Macmillan
1992
Other Libraries in Japan
Fast foods and short-order cooking 2nd ed
Fast foods and short-order cooking 2nd ed
Paper
図書
Michael R. Pepper
Glencoe
c1993
Other Libraries in Japan
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, editor
Van Nostrand Reinhold
c1991
Other Libraries in Japan
International quantity foods
International quantity foods
Paper
図書
Pamela Goyan Kittler, Kathryn Sucher
Van Nostrand Reinhold
c1990
Other Libraries in Japan
Food for fifty 8th ed.
Food for fifty 8th ed.
Paper
図書
Grace Shugart, Mary Molt
Macmillan
c1989
Other Libraries in Japan
Cook-chill catering : technology and management
Cook-chill catering : technology and management
Paper
図書
Nicholas Light and Anne Walker
Elsevier Applied Science
c1990
Other Libraries in Japan
Entertaining light : healthy company menus with great style
Entertaining light : healthy company menus with great style
Paper
図書
Martha Rose Shulman ; foreword by Patricia Wells
Bantam Books
1991
Other Libraries in Japan
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