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Book 1 - 14 of 14
Row Call Number Heading
1 641.57 M212I 1996 oAn introduction to food and beverage studies / Marzia Magris, Cathy McCreery
2 642.4 A826C 1993 oCatering for large numbers / Stephen Ashley, Sean Anderson
3 641.57 K57 1990 oInternational quantity foods 0-442-31862-6
4 641.57 P371P 1983 oPrize winners : recipes and menu ideas from award-winning foodservice personalites / Raymond B.
5 R 641.57 G535P 1999 oProfessional cooking
6 641.79 S121P 2011 oProfessional garde manger: a comprehensive guide to cold food preparation / Lou Sackett, Jaclyn
7 641.57 Q1 1993 oQuantity food techniques / Michael R. Pepper, editor
8 641.83 B635S 1988 oSalads : for foodservice menu planning / Eulalia C. Blair
9 641.6 S4 1980 oSeasonings cookbook for quantity cuisine 0-8436-2188-5
10 641.57 K87S 1968 oStandards, principles, and techniques in quantity food production / Lendal H. Kotschevar
11 R 641.57 N532 1996 oThe new professional chef
12 R 641.572 W294O 2000 oThe oriental hotel cookbook
13 641.79 S699P 1993 oThe professional chef's art of garde manger / Frederic Sonnenschmidt, John F. Nicolas
14 R 641.57 P964 2000 oThe professional chef's techniques of healthy cooking

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