Search Results for cookery - Narrowed by: Caterers and cateringSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dcookery$0026qf$003dSUBJECT$002509Subject$002509Caterers$002band$002bcatering$002509Caterers$002band$002bcatering$0026ps$003d300$0026st$003dPA?dt=list2024-05-21T01:08:54ZThe I.C.I. catering manual.ent://SD_ILS/0/SD_ILS:102322024-05-21T01:08:54Z2024-05-21T01:08:54Zby Imperial Chemical Industries.<br/>Call Number ARC 641.57 ICI<br/>Publication Date 1967 1957<br/>Format: Books<br/>A guide to microwave catering / Lewis Napleton.ent://SD_ILS/0/SD_ILS:97682024-05-21T01:08:54Z2024-05-21T01:08:54Zby Napleton, Lewis<br/>Call Number ARC 641.5882 NAP<br/>Publication Date 1976 1967<br/>Format: Books<br/>A guide to microwave cateringent://SD_ILS/0/SD_ILS:58282024-05-21T01:08:54Z2024-05-21T01:08:54Zby Napleton, Lewis<br/>Call Number 641.5882 NAP<br/>Publication Date 1967<br/>Format: Books<br/>Wenzel's menu makerent://SD_ILS/0/SD_ILS:72602024-05-21T01:08:54Z2024-05-21T01:08:54Zby Wenzel, G. L. (George Leonard), 1902-1974.<br/>Call Number 642 WEN<br/>Publication Date 1979<br/>Format: Books<br/>The professional chef's art of garde manger / by Frederic H. Sonnenschmidt and Jean F. Nicholas.ent://SD_ILS/0/SD_ILS:38882024-05-21T01:08:54Z2024-05-21T01:08:54Zby Sonnenschmidt, Frederic H., 1935-<br/>Call Number 641.79 SON<br/>Publication Date 1982<br/>Format: Books<br/>Cookery for the hospitality industryent://SD_ILS/0/SD_ILS:31232024-05-21T01:08:54Z2024-05-21T01:08:54Zby Dodgshun, Graham<br/>Call Number ARC 641.57 DOD<br/>Publication Date 1982<br/>Format: Books<br/>The new catering repertoire : Volume 1 Aide-memoire du chef / by H.L. Cracknell and G. Nobisent://SD_ILS/0/SD_ILS:13392024-05-21T01:08:54Z2024-05-21T01:08:54Zby Cracknell, H. L. (Harry Louis), 1916-<br/>Call Number 641.5 CRA<br/>Publication Date 1989<br/>Format: Books<br/>The professional caterer series volume 1 : pastry hors d'oeuvres, mini-sandwiches, canapes, assorted snacks, hot hors d'oeuvres, cold brochettes, centrepieces for buffets / by Denis Ruffel; assisted by Roland Bilheux and Alain Escoffier under the direction of Pierre Michalet; translated by Anne Sterlingent://SD_ILS/0/SD_ILS:16862024-05-21T01:08:54Z2024-05-21T01:08:54Zby Ruffel, Denis<br/>Call Number 641.57 RUF (UNIT)1<br/>Publication Date 1990<br/>Format: Books<br/>The professional caterer series volume 3 : Croustades, quenelles, souffles, beignets, individual hot dishes, mixed salads, fish in aspic, lobsters, poultry in aspic / by Denis Ruffel; assisted by Roland Bilheux and Alain Escoffier under the direction of Pierre Michalet; translated by Anne Sterlingent://SD_ILS/0/SD_ILS:16882024-05-21T01:08:54Z2024-05-21T01:08:54Zby Ruffel, Denis<br/>Call Number 641.57 RUF V.3.<br/>Publication Date 1990<br/>Format: Books<br/>The professional caterer series volume 4 : Meat and game, sauces and bases, execution, display and decoration for buffets and receptions / by Denis Ruffel; assisted by Roland Bilheux and Alain Escoffier under the direction of Pierre Michalet; translated by Anne Sterlingent://SD_ILS/0/SD_ILS:16892024-05-21T01:08:54Z2024-05-21T01:08:54Zby Ruffel, Denis<br/>Call Number 641.57 RUF V.4.<br/>Publication Date 1990<br/>Format: Books<br/>Cook-chill catering : technology and management / Nicholas Light and Anne Walkerent://SD_ILS/0/SD_ILS:51962024-05-21T01:08:54Z2024-05-21T01:08:54Zby Light, Nicholas<br/>Call Number ARC 641.57 LIG<br/>Publication Date 1990<br/>Format: Books<br/>Catering : towards a career / Robyn Glaisterent://SD_ILS/0/SD_ILS:22822024-05-21T01:08:54Z2024-05-21T01:08:54Zby Glaister, Robyn<br/>Call Number 642.4 GLA<br/>Publication Date 1993<br/>Format: Books<br/>