This text is designed to cover all of the competencies required by NVQ/SVQ students at Levels 1 and 2. It includes basic information on products and preparation methods. An ELBS/LPBB edition is available.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
This text is designed to cover all of the competencies required by NVQ/SVQ students at Levels 1 and 2. It includes basic information on products and preparation methods. An ELBS/LPBB edition is available.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Anbieter: MW Books, New York, NY, USA
8th edition. Near fine copy in the original colour-printed boards. Spine and panel edges slightly dust-dulled and rubbed as with age. Remains particularly well-preserved overall. Physical description: viii, 758 p : ill (some col.) ; 26 cm. Notes: Previous ed.: 1990. Includes index. Subjects: Quantity cooking; Cooking, English; International cooking; Cookery; Restauration collective; Recipes. 1 Kg. Artikel-Nr. 405452
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Hardback. Zustand: Fine. Artikel-Nr. GOR010369972
Anzahl: 1 verfügbar
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Hardback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Artikel-Nr. GOR001412054
Anzahl: 3 verfügbar