The Chef�s Best Mate

By: Material type: TextTextPublication details: Melbourne ; Benchmark Publications; 2004Description: viii, 198 p; Includes bibliographical referencesISBN:
  • 0-646-43108-0
Subject(s): DDC classification:
  • R 641.3002 So4c
Summary: A handy culinary reference designed for students and professionals in the food industry, featuring key definitions, conversions, techniques, and kitchen essentials that support culinary practice and instruction.
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Book Book PCC REFERENCE R 641.3002 So4c (Browse shelf(Opens below)) Available 1263

A handy culinary reference designed for students and professionals in the food industry, featuring key definitions, conversions, techniques, and kitchen essentials that support culinary practice and instruction.

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