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The Professional chef /

The Professional chef / The Culinary Institute of America. - 9th Edition - New Jersey : John Wiley and Sons Inc. 2011 - 1212 pages : color illustrations ; 29 cm.

Includes bibliographical references and index.

ISBN: 978-0-470-42135-2

Subjects--Topical Terms:
Quantitity Cooking.

LC Class. No.: CUL TX 820 / .P76 2011

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The Professional chef /

SOUTHVILLE LIBRARY