Professional Chef
By: Culinary Institute of America .
Publisher: New York John Willey and Sons 2002 Edition: 7th.Description: 1036 p.ISBN: 978-04-713-8257-7 .Subject(s): CHEF, PROFESSIONAL | COOKING--QUANTITYDDC classification: 641.57Item type | Current location | Call number | Status | Notes | Date due |
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Reference |
Amity Central Library
Amity Central Library, Noida |
641.57 SAR- P (Browse shelf) | Not For Loan | ASH 2 |
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641.5 PHI- M Modern Cookery for teaching and the trade (vol- I) | 641.507 ULT- U Ultimate Cooking Course and Kitchen Encyclopedia | 641.57 SAR- P Professional Chef | 641.57 SAR- P Professional Chef | 641.59 STE- C Culinaria Italy | 641.5953 ROB- L Larousse Gastronomique | 641.5954 JAF- T Taste of India |
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