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31
제과.제빵 : 완벽 실무
제과.제빵 : 완벽 실무
김인호, 574.752-김68저-관광 | 형설출판사 | 2007 574.752-김68저-관광,
32
(The) Professional chef
(The) Professional chef
The Culinary Institute of America, 594.57-T374p | 서울외국서적 | 2004 594.57-T374p,
33
Introductory foods
Introductory foods
Bennion, Marion, 594-B472i | Prentice Hall | 2000 594-B472i,
34
Cooking for fifty : The complete reference and cookbook
Cooking for fifty : The complete reference and cookbook
Holden, Chet, 594.5021-H726c | John Wiley & Sons | 1992 594.5021-H726c,
35
Nutrition for foodservice managers : Concepts, applications, & management
Nutrition for foodservice managers : Concepts, applications, & management
Khan, Mahmood A., 594.5-K45n | John Wiley & Sons | 1998 594.5-K45n,
36
The recipe writer's handbook
The recipe writer's handbook
Ostmann, Barbara Gibbs, 594.5021-O85r-R | John Wiley & Sons | 1997 594.5021-O85r-R,
37
Advanced Professional Cooking
Advanced Professional Cooking
Gisslen, Wayne, 594.5-G535a | John Wiley & Sons | 1992 594.5-G535a,
38
Martha Stewart's Hors d'Oeuvres
Martha Stewart's Hors d'Oeuvres
Stewart, Martha, 594.54-S851m | Harmony books | 1984 594.54-S851m,
39
Catering to Every Whim : A Complete Guide to Catering Sales, Administration, and Operations
Catering to Every Whim : A Complete Guide to Catering Sales, Administration, and Operations
Wigger, G Eugene, 594.5-W655c | Prentice-Hall | 1991 594.5-W655c,
40
Great Good Food : Luscious Lower-Fat Cooking
Great Good Food : Luscious Lower-Fat Cooking
Rosse, Julee, 594.5-R828g | Harmony books | 1993 594.5-R828g,
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