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The how and why of cookery / by N.M. Haselgrove and K.A. Scallon

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Material type: Text

TextPublication details: London : Granada, 1981, repr. 1982Edition: 4th ed. extensively rev. by JenniferDescription: 168 p. : ill. ; 25 cmSubject(s):

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Holdings
Item type	Current library	Call number	Status	Barcode
Books - Open Access	Main Library - IDA	641.5 HAS (Browse shelf(Opens below))	Available	001050750
Books - Open Access	Main Library - IDA	641.5 HAS (Browse shelf(Opens below))	Available	001020106
Books - Open Access	Main Library - IDA	641.5 HAS (Browse shelf(Opens below))	Available	192711

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Previous	641.46 MAB The perfect pickle book /	641.5 FIN Food preparation & cookery : an international approach /	641.5 FIN Food preparation & cookery : an international approach /	641.5 HAS The how and why of cookery /	641.5 HAS The how and why of cookery /	641.5 HAS The how and why of cookery /	642.4 FOS Ceserani and Kinton's the theory of catering /	Next