Showing 21 - 30 results of 61 for search '"Cookery for institutions."', čas poizvedbe: 0.02s Refine Results
  1. 21

    Breakfast preparation Donald D. Todd [and] Joanne M. O'Haver.

    Izdano 1974
    Knjiga

    Breakfast preparation Donald D. Todd [and] Joanne M. O'Haver.
  2. 22

    Fry cooking Donald D. Todd [and] Joanne M. O'Haver.

    Izdano 1974
    Knjiga

    Fry cooking Donald D. Todd [and] Joanne M. O'Haver.
  3. 23

    The professional chef. Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by Le Roi A. Folson.

    Izdano 1974
    Knjiga

    The professional chef. Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by Le Roi A. Folson.
  4. 24

    Supervision and management of quantity food preparation principles and procedures od Morgan, William J. 1924-

    Izdano 1974
    Knjiga

    Supervision and management of quantity food preparation principles and procedures
  5. 25

    Salads & salad dressings for foodservice menu planning od Blair, Eulalia C.

    Izdano 1974
    Knjiga

    Salads & salad dressings for foodservice menu planning
  6. 26

    Adding eye appeal to foods od Axler, Bruce H.

    Izdano 1974
    Knjiga

    Adding eye appeal to foods
  7. 27

    The professional chef's art of garde manger od Sonnenschmidt, Frederic H. 1935-

    Izdano 1973
    Knjiga

    The professional chef's art of garde manger
  8. 28

    Simplified manual for cooks od Moosberg, Frank O.

    Izdano 1973
    Knjiga

    Simplified manual for cooks
  9. 29

    Cook-freeze catering an introduction to its technology od Glew, George

    Izdano 1973
    Knjiga

    Cook-freeze catering an introduction to its technology
  10. 30

    The Utilization of the cook-freeze catering system for school meals a report of an experiment conducted in the City of Leeds

    Izdano 1973
    Knjiga

    The Utilization of the cook-freeze catering system for school meals a report of an experiment conducted in the City of Leeds

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