Foundations of food preparation / Gladys C. Peckham, et al.

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Material type: Text

TextPublication details: New York : Macmillan, 1979.Edition: 4th edDescription: x, 616 p. : ill. ; 27 cmISBN:

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Holdings
Item type	Current library	Home library	Call number	Status	Barcode
Books	Main Campus Library	University of Eastern Africa, Baraton	TX 663 .P32 1979 (Browse shelf(Opens below))	Available	34635

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Previous	TX663.M248 2012 Experimental foods laboratory manual /	TX 663 .N43 1975 Cookery for Schools /	TX 663 .N43 1975 Cookery for Schools /	TX 663 .P32 1979 Foundations of food preparation /	TX 689.5 .S72 2001 c1 The stir-fry cookbook /	TX 689.5 .S72 2001 c2 The stir-fry cookbook /	TX 703 .W5 The fine art of cooking.	Next

Includes bibliographies and index.

Open access.

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