The professional chef
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Corporate Author: | |
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Format: | Book |
Published: |
Hoboken, N.J.
John Wiley & Sons
2006
|
Edition: | 8th ed |
Subjects: | |
Online Access: | Click Here to View Status and Holdings. |
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001 | wils-422931 | ||
005 | 2023106151815 | ||
020 | # | # | |a 9780471973003 (study guide) |
020 | # | # | |a 0471973009 (study guide) |
020 | # | # | |a 0764557343 |
020 | # | # | |a 9780764557347 |
040 | # | # | |a DLC |d ITMB |
090 | 0 | 0 | |a TX820 |b .P738 2006 |
245 | 1 | 0 | |a The professional chef |c the Culinary Institute of America |
250 | # | # | |a 8th ed |
260 | # | # | |a Hoboken, N.J. |b John Wiley & Sons |c 2006 |
300 | # | # | |a xvi, 1215 p. |b col. ill. |c 28 cm |
500 | # | # | |a Accompany by study guide |
500 | # | # | |a Includes indexes |
526 | 0 | # | |a HTC462 |b HM220 |5 HM |
526 | 0 | # | |a Basic Commercial Cookery |b Bachelor of Science (HONS) Hotel Management |5 Faculty Hotel And Tourism Management |
650 | # | 0 | |a Food service |v Examinations, questions, etc. |
650 | # | 0 | |a Quantity cooking |
650 | # | 0 | |a Food handling |v Examinations, questions, etc. |
710 | 1 | # | |a Culinary Institute of America |
856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=422931 |
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