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Normal view MARC view ISBD view

The professional chef /

The professional chef / The Culinary Institute of America. - 9th ed. - Hoboken, N.J. : Wiley, c2011. - 1212 p. : ill. (some col.).

Includes bibliographical references and indexes

ISBN: 9780470421352

Subjects--Topical Terms:
Quantity cooking
Food service

LC Class. No.: TX820 / P763 2011

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