Δωρεές 15 Σεπτεμβρίου 2024 – 1 Οκτωβρίου 2024 Σχετικά με συγκέντρωση χρημάτων

Mastering Catering Theory

Main
Cookbooks, Food & Wine
Mastering Catering Theory

Mastering Catering Theory

Eunice Taylor BSc(Hons), MIFST, MCFA, CertEd, Jerry Taylor BA, MEd, FCHIMA, FCFA, LCG (auth.)

0 / 0

Πόσο σας άρεσε αυτό το βιβλίο;

Ποια είναι η ποιότητα του ληφθέντος αρχείου;

Κατεβάστε το βιβλίο για να αξιολογήσετε την ποιότητά του

Ποια είναι η ποιότητα των ληφθέντων αρχείων;

Κατηγορίες:

Cookbooks, Food & Wine

Έτος:

1990

Εκδότης:

Macmillan Education UK

Γλώσσα:

english

Σελίδες:

450

ISBN 10:

1349206164

ISBN 13:

9781349206162

Σειρές:

Macmillan Master Series

Αρχείο:

PDF, 29.31 MB

IPFS:

,

english, 1990

Διαβάστε online

Η μετατροπή σε βρίσκεται σε εξέλιξη

Η μετατροπή σε απέτυχε

Ίσως σας ενδιαφέρει

S. R. Dudley (auth.) — Mastering Catering Science

John Campbell, David Foskett, Neil Rippington, Victor Ceserani — Practical Cookery, Level 2: Diploma in Professional Cookery

David Foskett; Patricia Paskins — The theory of hospitality & catering : for levels 3 and 4

Jean Prescott Adams — The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

Jean Prescott Adams [Adams, Jean Prescott] — The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

Bryan Miller [Miller, Bryan] — Cooking Basics for Dummies

Jean Prescott Adams [Adams, Jean Prescott] — The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

— I’m Just Here for the Food: Version 2.0

Xaakt Xobekohr — The Complete Library of Cooking

Desconocido — Microsoft Word - cooking3.doc

Unknown — Microsoft Word - cooking3.doc

Desconocido — Microsoft Word - cooking3.doc

Unknown — The Top Secret Recipe Collection of a Former CIA Chef

Anna Barrows — Principles of Cookery

W. Mattieu Williams — The Chemistry of Cookery

J. L. W. Thudichum — The Spirit of Cookery: A Popular Treatise on the History, Science, Practice, and Ethical, and Medical Import of Culinary Art

American school of home economics, Chicago. — The profession of home making; a condensed homestudy course on domestic science; the practical application of the most recent advances in the arts and sciences to the home industries

Barrows, Anna. — Principles of cookery

Woman's Institute of Domestic Arts & Sciences — Woman's Institute Library of Cookery / Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

Woman's Institute of Domestic Arts & Sciences — Woman's Institute Library of Cookery / Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

— The Essential of Cooking

Desconocido — Microsoft Word - cooking3.doc

Len Deighton — Len Deighton’s French Cooking for Men: 50 Classic Cookstrips for Today’s Action Men

S. Roday — Food Hygiene and Sanitation

Anita Tull — Food & Nutrition

Farrimond, Stuart — The science of cooking: every question answered to perfect your cooking

Merril D. Smith — History of American сooking

H. L. Cracknell F.H.C.I.M.A., A.C.F., G. Nobis B.A.(Hons), M.H.C.I.M.A. (auth.) — Practical Professional Gastronomy

Roy Hayter (auth.) — Food Preparation and Cooking: Levels 1 and 2

David Foskett, Victor Ceserani — Ceserani and Kinton's the Theory of Catering

David Foskett, Victor Ceserani, John Campbell, Zamzani Abdul Wahab, Patricia Paskins, Jacqueline Parks — Foundation Practical Cookery, Level 1

Holly Bamunuge; Trevor Eeles — Proactive City & Guilds Professional Cookery — S⁄NVQ Level 2

Nicholas Clee — Don't Sweat the Aubergine

Nathan Myhrvold, Chris Young, Maxime Bilet — Modernist Cuisine № 2 — Techniques and Equipment

Woman''s Institute of Domestic Sciences — Woman's Institute Library of Cookery Volume 3

David Foskett; Patricia Paskins; Andrew Pennington — The Theory of Hospitality and Catering

Φράσεις κλειδιά