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The professional chef
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The professional chef
Corporate Author:
Culinary Institute of America
Published:
New York:
John Wiley,
2002..
Edition:
7th ed.
Subjects:
Quantity cookery
Holdings
Description
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KOLEKSI TERBUKA
Call Number:
TX 820 P964 2002
Accession
Item Category
Format
Status
Notes
1100015600
Open Shelf
Book
AVAILABLE
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