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  1. 1

    Applied cook-freezing

    Publicado 1980
    Libro

    Applied cook-freezing
  2. 2

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

    Publicado 1978
    Libro

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

    Sandwich preparation

    Publicado 1977
    Libro

    Sandwich preparation
  4. 4

    Salad preparation

    Publicado 1977
    Libro

    Salad preparation
  5. 5

    Food service in institutions

    Publicado 1977
    Libro

    Food service in institutions
  6. 6

    Modern pastry chef. . por Sultan, William J.

    Publicado 1977
    Libro

    Modern pastry chef. .
  7. 7

    Food service management study course por Jernigan, Anna Katherine

    Publicado 1977
    Libro

    Food service management study course
  8. 8

    Mini-meals for foodservice menu planning

    Publicado 1976
    Libro

    Mini-meals for foodservice menu planning
  9. 9

    Quality, quantity cuisine

    Publicado 1976
    Libro

    Quality, quantity cuisine
  10. 10

    The complete book of cooking equipment por Wilkinson, Jule

    Publicado 1975
    Libro

    The complete book of cooking equipment

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