| 000 | 01285nam a2200337 i 4500 | ||
|---|---|---|---|
| 003 | CSPC | ||
| 005 | 20250127125100.0 | ||
| 008 | 250123s2019 nyua b 001 0 eng d | ||
| 020 | _a9781984625434 | ||
| 040 |
_cCSPC _aCSPC _beng _erda |
||
| 082 | 0 | 4 |
_223 _a641.5 _bA77 |
| 245 | 0 | 0 |
_a3G handy guide : _bprepare dishes using basic methods of cookery. |
| 264 | 1 |
_aNew York : _b3G E-Learning, _c2019. |
|
| 300 |
_avii, 246 pages : _bcolor illustrations ; _c24 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aBasic methods of cookery and principles -- The nutritive value of foods -- Meal planning and balanced diets -- Food preservation and storage -- Kitchen planning and designing -- Food and kitchen hygiene. | |
| 650 | 0 | _aCooking. | |
| 650 | 0 | _aFood preparation. | |
| 650 | 0 | _aBasic cooking techniques. | |
| 650 | 0 | _aProfessional cooking. | |
| 650 | 0 | _aFood safety. | |
| 650 | 0 | _aDiet. | |
| 650 | 0 | _aNutrition. | |
| 650 | 0 | _aCulinary arts. | |
| 710 | 1 | _a3G E-Learning. | |
| 942 |
_2ddc _n0 _cBK _e23 _h641.5 _iA77 _kCIR _m2019 |
||
| 999 |
_c28685 _d28685 |
||