Normal view MARC view ISBD view

Making the most of fruit on food service menus

By: Wilkinson, Jule.

Publisher: Massachusetts, CBI Publishing co Inc. ; 1977Description: 245.ISBN: 0843621508.Subject(s): Cookery - Fruit/ Quantity CookeryDDC classification: 641.572 WIL

Tags from this library: No tags from this library for this title. Log in to add tags.

average rating: 0.0 (0 votes)

Holdings ( 1 )
Comments ( 0 )

Item type	Current location	Call number	Status	Date due	Barcode
Books (General)	College of Agriculture, Vellayani	641.572 WIL (Browse shelf)	Available		KAU_COAV-15909

Browsing College of Agriculture, Vellayani Shelves Close shelf browser

Previous								Next
Previous	641.57 MIZ Food preparation for the professional	641.57 SHU Food for fifty	641.57 TER Professional food preparation	641.572 WIL Making the most of fruit on food service menus	641.6383 BOX Herbs, spices and flavourings	641.6383 TRE Govrmet's book of herbs and spices	641.65 BUC Cooking with flowers	Next