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Theory of cookery/ by Parvinder S. Bali.
Material type:
TextPublication details: New Delhi Oxford University Press 2021Edition: 1stDescription: 230p. includes index.; 21 cmISBN: - 0199474443
| Item type | Current library | Call number | Status | Notes | Date due | Barcode | |
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Books
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RGU Central Library Ground Floor Stack | 641.5 | BAL (Browse shelf(Opens below)) | Available | Hotel management | 27660 | ||
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Books
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RGU Central Library Ground Floor Stack | 641.5 | BAL (Browse shelf(Opens below)) | Available | Hotel management | 27661 | ||
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Books
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RGU Central Library Ground Floor Stack | 641.5 | BAL (Browse shelf(Opens below)) | Available | 25663 |
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| 641.5 | BAL Theory of cookery | 641.5 | BAL Theory of cookery/ | 641.5 | BAL Theory of cookery/ | 641.5 | BAL Theory of cookery/ | 641.5 | BOD The Larder Chef/ | 641.5 | FOS Practical cookery: for level 2 NVQS and apprenticeships/ | 641.5 | PHI Modern Cookery |
23-06-2022
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