The chef's compendium of professional recipes/ John Fuller and Edward Renold.
Material type:
TextPublication details: London, Heinemann, 1992. Edition: 2nd edDescription: xii, 340 p. 23 cmISBN: 9780750604901; 0750604905Subject(s): Quantity cookingDDC classification: 641.5/7 LOC classification: TX820 | .F95 1992
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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AAMUSTED Books
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AAMUSTED LIBRARY, KUMASI Lending Book Shelf | TX820 .F95 1992 (Browse shelf(Opens below)) | 1 | Available | 0000012094 | |
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AAMUSTED Books
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AAMUSTED LIBRARY, KUMASI Lending Book Shelf | TX820 .F95 1992 (Browse shelf(Opens below)) | 2 | Available | 0000012095 | |
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AAMUSTED Books
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AAMUSTED LIBRARY, KUMASI Lending Book Shelf | TX820 .F95 1992 (Browse shelf(Opens below)) | 3 | Available | 0000012096 | |
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AAMUSTED Books
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AAMUSTED LIBRARY, KUMASI Lending Book Shelf | TX820 .F95 1992 (Browse shelf(Opens below)) | 4 | Available | 0000012097 |
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| TX773 .H19 1993 Patisserie / | TX773 .H19 1993 Patisserie / | TX820 .F73 2017 Food Production Operations/ | TX820 .F95 1992 The chef's compendium of professional recipes/ | TX820 .F95 1992 The chef's compendium of professional recipes/ | TX820 .F95 1992 The chef's compendium of professional recipes/ | TX820 .F95 1992 The chef's compendium of professional recipes/ |
Includes indexes.
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