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Culinary arts principles and applications
Edition : 3th ed.
Call Number : 641.5 MCG c
Availability : 1 copies available for loan
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Jakarta good food guide 2002 - 2003
Edition : 1st ed.
Call Number : 641.01 PAM j
Availability : 1 copies available for loan
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Fakta ilmiah buah & sayur
Edition : 1st ed.
Call Number : 641.34 DAL f
Availability : 1 copies available for loan
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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
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A perennial feast : food, flavours, restaurants, recipes
Edition : 1st ed.
Call Number : 641 ING p
Availability : 1 copies available for loan
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Molecular gastronomy : exploring the science of flavor
Edition : PDF ed.
Call Number : 664 HER m
Availability : 1 copies available for loan
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Food Science and the Culinary Arts
Edition : PDF ed.
Call Number : 664 MAR f
Availability : 1 copies available for loan
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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
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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
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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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The Routledge handbook of sustainable food and gastronomy
Edition : PDF ed.
Call Number : 338.1 PHI r
Availability : 1 copies available for loan
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A handbook of gastronomy
Edition : Kessinger Legacy Reprints ed.
Call Number : 641.01 BRI h
Availability : 1 copies available for loan
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Molecular gastronomy : scientific cuisine demystified
Edition :
Call Number : 641 SAN m
Availability : 1 copies available for loan
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Food, the body and the self
Edition :
Call Number : 641.01 LUP f
Availability : 1 copies available for loan
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Epicure Indonesia : live's refinements
Edition :
Call Number : 641.01 EPI
Availability : 2 copies available for loan
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Matana University Online Public Access Catalog. For assistance, contact your librarian by email [email protected].
