On Cooking
Subtitle: A Textbook of Culinary Fundamentals (3rd Edition)
Edition: 3 edition
Publisher: Prentice Hall
Published: July 9, 2002
Language: eng
Format: Hardcover
Number of pages: 1240
ISBN-13: 9780130452412
Subjects: Hotel & catering trades; Methods - Canning & Preserving; Cookery; Business & Economics; Business / Economics / Finance; Textbooks; Cooking; Industries - Hospitality, Travel & Tourism; Cooking / Culinary Arts & Techniques