Professional Cookery Theory and Practice By Jos Wellman, P. Ramesh

A comprehensive helping of the Art of Cookery that provides a new perspective to students and tutors alike in Institutes of Hotel Management, Food Craft, Industrial Training, Vocational Training and the like, and to just about anyone who wants to know more about modern Cooking methods.
P. Ramesh: Hails from Calicut, Kerala (India). He has completed his Professional culinary courses in India and abroad; worked with the Taj and ITDC group of Hotels in India. Presently, Head Chef of Speciality Cuisine abroad.
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