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  1. 1

    Applied cook-freezing

    Udgivet 1980
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    Applied cook-freezing
  2. 2

    Fundamentals of quantity food preparation breads, soups & sandwiches af Hardwick, Geraline B.

    Udgivet 1978
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    Fundamentals of quantity food preparation breads, soups & sandwiches
  3. 3

    Sandwich preparation

    Udgivet 1977
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    Sandwich preparation
  4. 4

    Salad preparation

    Udgivet 1977
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    Salad preparation
  5. 5

    Food service in institutions

    Udgivet 1977
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    Food service in institutions
  6. 6

    Modern pastry chef. . af Sultan, William J.

    Udgivet 1977
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    Modern pastry chef. .
  7. 7

    Food service management study course af Jernigan, Anna Katherine

    Udgivet 1977
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    Food service management study course
  8. 8

    Mini-meals for foodservice menu planning

    Udgivet 1976
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    Mini-meals for foodservice menu planning
  9. 9

    Quality, quantity cuisine

    Udgivet 1976
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    Quality, quantity cuisine
  10. 10

    The complete book of cooking equipment af Wilkinson, Jule

    Udgivet 1975
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    The complete book of cooking equipment

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