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<![CDATA[ Search for 'an:5133']]> http://koha.nilai.edu.my/cgi-bin/koha/opac-search.pl?q=ccl=an%3A5133&sort_by=relevance&format=rss 6 0 50 Chef's book of formulas, yields and sizes / Arno Schmidt ISBN:0442318359 http://koha.nilai.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=4031 By Schmidt, Arno.
Van Nostrand Reinhold 0442318359

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]]> http://koha.nilai.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=4031 The new professional chef - 5e ISBN:0442219822 http://koha.nilai.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=4781 By Culinary Institute Of America.
Van Nostrand Reinhold 0442219822

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]]> http://koha.nilai.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=4781 Cooking essentials for the new professional chef. The Food & Beverage Institute / Mary Deirdre Donovan, editor ISBN:0471287172 http://koha.nilai.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=8929 New York : John Wiley, c1997 New York : John Wiley, c1997 .
xiv, 799 p. : ill. (some col.) ; 29 cm. 0471287172

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]]> http://koha.nilai.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=8929 Practical professional cookery / H.L. Cracknell, R.J. Kaufmann.- 3rd ed. ISBN:1861528736 http://koha.nilai.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=11185 By Cracknell, H. L..
London : Thomson Learning, 1999 .
xiv, 910 p. ; 24 cm. 1861528736

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]]> http://koha.nilai.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=11185 The professional chef / the Culinary Institute of America. - 7th ed. ISBN:0471382574 http://koha.nilai.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=11931 New York : Wiley, c2002. .
xix, 1036 p. : ill. (some col.) ; 29 cm. 0471382574

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]]> http://koha.nilai.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=11931 The professional chef / the Culinary Institute of America. - 7th ed. ISBN:0471382574 http://koha.nilai.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=12396 New York : Wiley, c2002. .
xix, 1036 p. : ill. (some col.) ; 29 cm. 0471382574

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