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Culinary arts principles and applications

Culinary arts principles and applications

Edition : 3th ed.
Call Number : 641.5 MCG c
Availability : 1 copies available for loan
Jakarta good food guide 2002 - 2003

Jakarta good food guide 2002 - 2003

Edition : 1st ed.
Call Number : 641.01 PAM j
Availability : 1 copies available for loan
Fakta ilmiah buah & sayur

Fakta ilmiah buah & sayur

Edition : 1st ed.
Call Number : 641.34 DAL f
Availability : 1 copies available for loan
Baking and Pastry: Mastering the Art and Craft

Baking and Pastry: Mastering the Art and Craft

Edition : 3th ed. PDF ed
Call Number : 641.8 CUL b
Availability : 1 copies available for loan
A perennial feast : food, flavours, restaurants, recipes

A perennial feast : food, flavours, restaurants, recipes

Edition : 1st ed.
Call Number : 641 ING p
Availability : 1 copies available for loan
Molecular gastronomy : exploring the science of flavor

Molecular gastronomy : exploring the science of flavor

Edition : PDF ed.
Call Number : 664 HER m
Availability : 1 copies available for loan
Food Science and the Culinary Arts

Food Science and the Culinary Arts

Edition : PDF ed.
Call Number : 664 MAR f
Availability : 1 copies available for loan
The bread baker's apprentice : mastering the art of extraordinary bread

The bread baker's apprentice : mastering the art of extraordinary bread

Edition : PDF ed.
Call Number : 641.8 PET b
Availability : 1 copies available for loan
Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts

Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts

Edition : PDF ed.
Call Number : 641.6 CHO
Availability : 1 copies available for loan
Visions Gourmandes : The art of drawing up a plate as a Chef in gastronomy

Visions Gourmandes : The art of drawing up a plate as a Chef in gastronomy

Edition : PDF ed.
Call Number : 612.3 PHI v
Availability : 1 copies available for loan
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