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.

 

 

2.

Minzer D.A. 2001. Food Preparation for the Professional. New York: John Wiley & Sons, Inc.

 

 

3.

Nam, I. and Schimidt, A. 1993. Art of Garnishing. New York: John Wiley & Sons, Inc.

 

 

4.

The Culinary Institute of America. 2001. The Professional Chef. 7th Edition. New York: John Wiley & Sons, Inc.

 

 

5.

Wenzel, W. and Wenzel, G. 1997. Wenzel’s Menu Maker. New York: John Wiley & Sons,Inc.