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Exploring professional cooking

Exploring professional cooking

by Mary Frey Ray

1976Vocational guidanceFood serviceCookeryCookingFood service, vocational guidance
0.0
Open Library
Open Library

Themes & subjects

Vocational guidanceFood serviceCookeryCookingFood service, vocational guidanceCooking, vocational guidance
First published 1976

Author

Mary Frey Ray

First published

1976

Pages

416

Read time

≈ 10h

Editions

6

Language

English

Publisher

McGraw-Hill/Glencoe

ISBN

9780870023026

Where to buy

TR
Amazon Bookshop

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