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Your search for [subject]Cookery (Garnishes) returned 11 records. |
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The professional chef's art of garde manger.
by Sonnenschmidt, Frederic H.; Boston: Cahners, 1976.
Subject: Cookery for institutions, etc; Cookery (Cold dishes); Cookery (Garnishes).
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The professional chef's art of garde manger _ Art of garde manger _ Garde manger.
by Sonnenschmidt, Frederic H., 1935-; Boston: Institutions/VolumeFeeding Magazine, 1973.
Subject: Cookery for institutions, etc; Cookery (Cold dishes); Cookery (Garnishes).
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Garnishes, relishes, and sauces for foo-service menu planning.
Boston: CBI Pub., 1977.
Subject: Cookery (Garnishes); Cookery (Relishes); Sauces; Quantity cookery.
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Adding eye appeal to foods.
by Axler, Bruce H.; Indianapolis: Bobbs-Merrill, 1974.
Subject: Cookery (Garnishes); Cookery for institutions, etc; Food service.
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Garnishing : step-by-step instructions in the art of preparing gorgeous food.
New York: Weathervane Books, 1989.
Subject: Cookery (Garnishes); Cookery (Cold dishes); Desserts; Table-setting and decoration.
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The vanishing arts of Bulacan's sweets and sours.
by Esteban, Eloida A.; 1997.
Subject: Cookery (Garnishes).
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How to garnish : illustrated step-by-step instructions.
by Rosen, Harvey; Elberon, N.J.: International Culinary Consultants, 1983.
Subject: Cookery (Garnishes).
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Edible art : forty-eight garnishes for the professional.
by Larousse, David Paul, 1949-; New York: Van Nostrand Reinhold, 1987.
Subject: Cookery (Garnishes).
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Culinary design and decoration.
by Emery, William H., 1916-; London: Northwood Books, 1980.
Subject: Cookery (Garnishes); Sandwiches.
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Garnishing and decoration.
by Biller, Rudolf.; Coulsdon, Surrey: Virtuo, 1987.
Subject: Cookery (Garnishes); Food presentation.
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