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Your search for [subject]Cookery for institutions returned 74 records. |
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The professional chef's art of garde manger.
by Sonnenschmidt, Frederic H.; Boston: Cahners, 1976.
Subject: Cookery for institutions, etc; Cookery (Cold dishes); Cookery (Garnishes).
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The professional chef's art of garde manger _ Art of garde manger _ Garde manger.
by Sonnenschmidt, Frederic H., 1935-; Boston: Institutions/VolumeFeeding Magazine, 1973.
Subject: Cookery for institutions, etc; Cookery (Cold dishes); Cookery (Garnishes).
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Adding eye appeal to foods.
by Axler, Bruce H.; Indianapolis: Bobbs-Merrill, 1974.
Subject: Cookery (Garnishes); Cookery for institutions, etc; Food service.
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Simplified manual for cooks.
by Moosberg, Frank O.; Iowa: The Author, 1973.
Subject: Cookery -- Laboratory manuals; Cookery for institutions.
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Group feeding.
by Kaiser, Clifford Allen; New York: McGraw-Hill, 1946.
Subject: Cookery for institutions, etc; Cookery, Military.
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Handbook in quantity cookery : large quantity recipes for Philippine food service institutions.
Quezon City: DIAP, 1977.
Subject: Cookery for institutions, etc; Cookery, Philippine.
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A guide to microwave catering.
by Napleton, Lewis A.; London: Northwood Pub., 1971.
Subject: Cookery for institutions, etc; Microwave cookery.
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Practical cookery.
by Ceserani, Victor; London: E.Arnold, 1967.
Subject: Cookery for institutions; Cookery, English.
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Quantity cooking, basic skills.
by Dickson, William G.; Albany: Delmar Pub., 1966.
Subject: Cookery for institutions.
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Chef's guide to quantity cookery.
by Breland, John Henry; New York: Harper in cooperation with Dahl Pub., Stamford, Conn, 1947.
Subject: Cookery for institutions, etc; Cookery, American; Restaurants, lunch rooms, etc.
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