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The professional chef
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The professional chef
Other Authors:
Culinary Institute of America
Published:
Hoboken N J:
Wiley,
2011.
Edition:
9th.
Subjects:
Quantity cooking
Holdings
Description
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Library Level 6
Call Number:
641 57 HOB
Accession
Item Category
Format
Status
Notes
1000025247
Green Spot
Book
AVAILABLE
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