| 000 | 00840nam a22001697a 4500 | ||
|---|---|---|---|
| 999 |
_c39709 _d39709 |
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| 003 | OSt | ||
| 020 | _a9788184095036 | ||
| 082 | _a641.5 ARO-T | ||
| 100 | _aArora, Krishna | ||
| 245 | _aTheory of Cookery | ||
| 260 |
_aDelhi _bMacmillan Pub. _c2008 |
||
| 300 | _a356p. | ||
| 500 | _aIntroduction to Cookery 1 Culinary History 19 Aims and Objects of Cooking 25 Methods of Cooking Foods 67 Basic Preparation 77 Basic Principles of Food Production 123 Bakery and Patisserie 231 Principles of Menu Planning 243 Production Management 287 Culinary Terms 307 Test Questions and Answers 329 Copyright | ||
| 856 | _uhttps://books.google.co.in/books?id=IosH_M9MQX4C&printsec=frontcover&dq=theory+cookery+pdf&hl=en&sa=X&ved=0ahUKEwiXp_WvnaziAhVZWX0KHa25Ar0Q6AEIKDAA#v=onepage&q&f=false | ||
| 901 | _a27400 | ||
| 942 |
_2ddc _cBK |
||