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Cooking Essentials for The New Professional Chef /

Cooking Essentials for The New Professional Chef / The Food and Beverage Institute ; Editor Mary Deirdre Donovan. - x,799 pages : colour illustrations ; 28 cm

Includes index.

ISBN: 0471287172 RM279.80 9780471287179

Subjects--Topical Terms:
Quantity cookery.

Dewey Class. No.: 641.57

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