Soliman, Ma. Neria N. <br/><br/>
The Chef�s Best Mate 

 - Melbourne    Benchmark Publications  2004 
 - viii, 198 p.  Includes bibliographical references 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>0-646-43108-0 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking�Study and teaching<br/>Cooking�Terminology<br/>Culinary arts
<br/><br/><label>Dewey Class. No.: </label>R 641.3002 So4c