Introduction to culinary operations: the basis of professional cooking
By: "Reyes, Chef Benedicto".
Material type:
BookPublisher: 2006
| Current location | Call number | Status | Date due | Item holds |
|---|---|---|---|---|
| University of Santo Tomas-Legazpi College of Business Management and Accountancy | Fil TX724.5 .P6 .R33 2006 (Browse shelf) | Available |
Total holds: 0
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