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The professional chef's techniques of healthy cooking / by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.

Contributor(s): Material type: TextTextPublisher: New York : Wiley, 2000Copyright date: ©2000Edition: Second EditionDescription: xxi, 634 pages : colour illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471332690
  • 9780471332695
Subject(s): DDC classification:
  • 641.57 21
Online resources:
List(s) this item appears in: DHR
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Koleksi Umum (Rak Terbuka) Koleksi Umum (Rak Terbuka) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 Koleksi Umum (Rak Terbuka) OS 641.57 PRO (Browse shelf(Opens below)) Available 0000001859
Koleksi Pinjaman Terhad (Buku bertanda Merah) Koleksi Pinjaman Terhad (Buku bertanda Merah) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 24 Koleksi Pinjaman Terhad (Buku bertanda Merah) RED 641.57 PRO (Browse shelf(Opens below)) Available 0000001860
Book Book PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN OS 641.57 PRO (Browse shelf(Opens below)) Available 0000010050
Book Book PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN OS 641.57 PRO (Browse shelf(Opens below)) Available 0000010051
Book Book PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN OS 641.57 PRO (Browse shelf(Opens below)) Available 0000010052

Includes bibliographical references (page 604) and index.

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