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The Professional chef

The Professional chef - 9th ed. - Hoboken, N.J. : John Wiley & Sons, 2011. - 1212 p. : ill.

ISBN: 9780470421352 / 2,900.00

Subjects--Topical Terms:
Quantity cookery.
Food service.

LC Class. No.: TX820 / P964 2011

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The Professional chef

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