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The professional chef

By: Culinary Institute of AmericaMaterial type: TextTextOriginal language: ENG Publication details: Canada : John wiley and Sons, Inc., 2006 Description: 1215ISBN: 9780764557347Subject(s): Food ProductionDDC classification: 641.57
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Holdings
Item type Current library Call number Status Date due Barcode
BOOK Don Bosco College - HS Dept.
General Stacks 		641.57/CUL /PRO (Browse shelf(Opens below)) Available H-519

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