Cordon Bleu Cookery Course : Number 02
Type
Publication
Authors
Category
Food Preparation
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Publisher
Phoebus Publishing Company, United Kingdom
Tags
Hospitality, Food Service, making basic sauces, how to prepare and cook poultry, how to sauté, pasta, puff pastry, rough pastry, flaky pastry, white fish, chicken casserole, buttered noodles, eggs connaught, fish croquettes, shoulder of lamb, potatoes, braised celery, pineapple cake, stuffed prunes, pork tenderloin
Number of Copies
1
Library | Accession‎ No | Call No | Copy No | Edition | Location | Availability |
---|---|---|---|---|---|---|
Main | 154 | 1 | Yes |