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subject="Culinary Arts"
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American Foodie: Taste, Art, and the Cultural Revolution (E-Book)
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Furrow, Dwight
Collation
216 hlm
Series Title
-
Call Number
394.1 Fur-a
Collation
216 hlm
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-
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394.1 Fur-a
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1
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101 Things I Learned in Culinary School (E-Book)
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Eguaras, Louis
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101 hlm
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-
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641.3 Egu-o
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101 hlm
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-
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641.3 Egu-o
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Foundations of Restaurant Management & Culinary Arts (Level Two)
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National Restaurant Association
Collation
829 hlm, 28 cm
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-
Call Number
658.3 Ass-f
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829 hlm, 28 cm
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-
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658.3 Ass-f
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2
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The Art and Craft of the Cold Kitchen Garde Manger (Fourth Edition)
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The Culinary Institute Of America
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706 hlm, 28 cm
Series Title
Culinary
Call Number
641.8 Cul-a
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706 hlm, 28 cm
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Culinary
Call Number
641.8 Cul-a
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4
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Food and Culinary Arts (E-Book)
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Mondschein, Ken
Collation
127 hlm
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-
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647.59023 Mon-f
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127 hlm
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-
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647.59023 Mon-f
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1
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Flavours of Greece (E-Book)
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Barron, Rosemary
Collation
494 hlm
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-
Call Number
641.3 Bar-f
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494 hlm
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-
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641.3 Bar-f
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Foundations of Restaurant Management & Culinary Arts (Level One)
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National Restaurant Association
Collation
viii, 249 hlm, 28 cm
Series Title
Management
Call Number
658.3 Nat-f
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viii, 249 hlm, 28 cm
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Management
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658.3 Nat-f
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Food and Culinary Arts
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Mondschein, Ken
Collation
xxiii, 127 hlm, 25 cm
Series Title
Culinary
Call Number
647.59023 Mon-f
Collation
xxiii, 127 hlm, 25 cm
Series Title
Culinary
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647.59023 Mon-f
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2
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Food Science and the Culinary Arts (E-Book)
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Gibson, Mark
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763 hlm
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-
Call Number
641 Gib-f
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763 hlm
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641 Gib-f
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1
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The Professional Chef 7th Edition
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Ryan, Tim
Collation
1036 hlm, 28 cm
Series Title
-
Call Number
641.5 Rya-t
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1036 hlm, 28 cm
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-
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641.5 Rya-t
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