NF40203 QUANTITY FOOD PREPARATION

No.

Title

Item Location

Call Number

1.

Harold McGee. 2004. On Food and Cooking: The Science and Lore of the Kitchen. Scribner: Rev Upd Edition.

Main Library   

TX651 . M27 2004

2.

The Culinary Institute of America. 2004. Baking and Pastry: Mastering the Art and Craft . USA: Wiley.

 

 
3. The Culinary Institute of America. 2009. Baking and Pastry: Mastering the Art and Craft . USA: Wiley. Main Library Reference Collection TX763 . B3234 2009

4.

Sarah R. Labensky, Alan M. Hause, Steven R. Labensky and Pricilla Martel. 2005. On Cooking: A Textbook of Culinary Fundamentals, 4th Edition. USA: Prentice Hall.

 

 
5. Sarah R. Labensky, Alan M. Hause, Steven R. Labensky and Pricilla Martel. 2011. On Cooking: A Textbook of Culinary Fundamentals, 4th Edition. USA: Prentice Hall. Main Library     TX651 . L333 2011