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Kitchen essentials and basic food preparation / 3G E-learning
Material type:
TextPublication details: New York : 3G E-learning, c2022.Edition: 2nd editionDescription: xiii, 415 pages : colored illustrations, photos ; 26 cm. + 1 DVDISBN: - 9781984659484 (pbk.)
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Nueva Vizcaya State University - Bayombong Campus General Collection Section | 600-699-Technology | 641.5 T531k 2022 (Browse shelf(Opens below)) | Available | GC30146 |
Browsing Nueva Vizcaya State University - Bayombong Campus shelves, Shelving location: General Collection Section, Collection: 600-699-Technology Close shelf browser (Hides shelf browser)
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| 641.4 Sh8m 2013 Methods of food preservation/ | 641.5 L56l 2006 The lader chef: food preparation and presentation/ | 641.5 T41t 2019 3G handy guide: prepare dishes using basic methods of cookery/ | 641.5 T531k 2022 Kitchen essentials and basic food preparation / | 641.563 6 C66r 2010 Raw food for everyone: essential techniques and 300 simple-to-sophisticated recipe/ | 641.563 8 H88b 2002 The best 1000 low fat recipes/ | 641.563 Un2l 2003 Living cuisine: the art and spirit of raw foods/ |
Includes bibliographical references and index
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