The fundamental techniques of classic cuisine

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Bibliographic Details
Main Author:	Choate, Judith (Author)
Corporate Author:	French Culinary Institute (New York, N.Y.)
Other Authors:	Septimus, Matthew
Format:	Book
Language:	English
Published:	New York, N.Y. Stewart, Tabori & Chang 2007 ©2007
Subjects:	Cooking, French
Online Access:	Click Here to View Status and Holdings.
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