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Cooking essentials for the new professional chef /

Cooking essentials for the new professional chef / Mary Deirdre Donovan, editor - New York : John Wiley & Sons, 1997 - xiv, 799 pages: illustrations, (some colour); 28 cm.

Includes bibliographical references and index

ISBN: 0471287172 RM218.97

Subjects--Topical Terms:
Quantity cookery

Index Terms--Curriculum Objective: --SKU

LC Class. No.: TX820 / .C673 1997

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