NF20003 EASTERN AND WESTERN FOOD COOKERY
No. |
Title |
Item Location |
Call Number |
1. |
Cullen, N. 2004. The World of Culinary Supervision, Training, and Management. 3rd Edition New Jersey: Prentice Hall. |
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2. |
Minzer D.A. 2001. Food Preparation for the Professional. New York: John Wiley & Sons, Inc. |
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3. |
Nam, I. and Schimidt, A. 1993. Art of Garnishing. New York: John Wiley & Sons, Inc. |
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4. |
The Culinary Institute of America. 2001. The Professional Chef. 7th Edition. New York: John Wiley & Sons, Inc. |
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5. |
Wenzel, W. and Wenzel, G. 1997. Wenzel’s Menu Maker. New York: John Wiley & Sons,Inc. |
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