PUCPR Search for 'an:155860'

Food for fifty

By West, Bessie Brooks.
New York Wiley 1979 .
x, 676 p. , Previous ed. by S. F. Fowler and others. | Includes indexes.

Fundamentals of professional food preparation a laboratory text-workbook

By Laconi, Donald V..
New York Wiley 1995 .
xv, 192 p. , Includes indexes. 0471595233 (pbk.)

The professional Garde Manger a guide to the art of the buffet

By Larousse, David Paul.
New York Wiley 1996 .
xiv, 423 p., [32] p. of plates , Includes indexes and glossary. 26 cm..
0471106038 (cloth : alk. paper)

Professional cooking /

By Gisslen, Wayne.
New York: John Wiley & Sons; 1999 .
xxxiii, 858 p. , Featuring recipes from Le Cordon Bleu L'Art Culinare Paris-1895. 29 cm..
0471245631

Garde manger / the art and craft of the cold kitchen;

New York, NY: Culinary Institute of America; | Wiley Pub. 2004 .
582 p. 28 cm..
0471468495 (cloth)

The professional chef /

New York: John Wiley & Sons; 2006 .
xvi, 1215 p. 29 cm..
0764557343 (cloth)

Cocina para profesionales hoteles, restaurantes, residencias

By Loewer, Ernest..
Madrid Paraninfo 2006 .
400 p. , Translation of Cuisine connaissances générales. 22 cm..
8428302839

Food service practical handbook.

[Washington, DC] U.S. Dept. of Transportation, U.S. Coast Guard 1989 .
1 v. (loose-leaf) , "Food Operations Manual NAVSUP pub. 421 is superseded by this publication"--1st prelim. p. | Shipping list no.: 89-291-P. 28 cm..

The professional chef /

New York: John Wiley & Sons; 2011 .
xix, 1212 p. 29 cm..
9780470421352

Buffet.

China Lexus Editores 2011 .
276 p. 33 cm..
9789972625916