Chef school : step-by-step techniques for culinary expertise. Joanna Farrow. 6
By: Farrow, Joanna. 4 0 16 [, ] | [, ] |
Contributor(s): 5 6 [] |
Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; London : Hamlyn, ©2009.46Edition: Description: 28 cm. 256 pages : color illustrationsContent type: text Media type: 2 Carrier type: volumeISBN: 978-0-600-61818-8 (hardcover)ISSN: 2Other title: 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Cooking.;Cooking. -- -- -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | R 641.5 LOC classification: | | 2Other classification:| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | PLM | PLM Reference Section | Reference | R 641.5 F249c 2009 (Browse shelf) | Available | R34420 |
Browsing PLM Shelves , Shelving location: Reference Section , Collection code: Reference Close shelf browser
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| R 641.5 B548h 2008 How to cook everything 2,000 simple recipes for great food | R 641.5 D667c 2008 Cookery for the hospitality industry. | R 641.5 F21 1992 The Family circle cookbook : new tastes for new times. | R 641.5 F249c 2009 Chef school : step-by-step techniques for culinary expertise. | R 641.5 K647 1992 Pies & tarts. | R 641.5 K647 1992 Pasta. | R 641.5 K647 1992 Hors d'oeuvres & appetizers |
Includes index. 56
5
Presents a discussion of over 250 culinary techniques, with recipes, covering soup stocks, sauces, meat, poultry, fish, shellfish, vegetables, fruit, eggs, pasta, pastry, breads, and desserts.
Adult;Adult Follett Library Resources
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