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Professional Chef by Culinary Institute of America

Professional Chef

Culinary Institute of America
470 pages
Cbi Pub Co
Jan 1974
Hardcover
Cooking, Food & Wine WSBN
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The textbook details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran
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About this book
Pages 470
Publisher Cbi Pub Co
Published 1974
Readers 0

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