Reyes, Benedicto. <br/><br/>
Introduction to culinary operations (The basics of professional cooking) / 
Benedicto Reyes. 
 - 181 pages :  ill. ;  25 cm. 
<br/><br/> Includes references. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery.<br/>Kitchen.<br/>Food handling.