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  1. 7501

    ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS by Labensky, Sarah R., Hause, Alan M., Martel, Priscilla A.

    Published 2015
    Table of Contents: “…Part 1: PROFESSIONALISM The Culinary Profession Cleanliness and Safety Writing Menus and Recipes Part 2: PREPARATION The Kitchen and the Tools The Art of Using Knives Taste, Smell and Flavors Of Meats and Cheeses Organizing and Planning Part 3: COOKING Principles and Techniques Stocks and Sauces Soups Meats and How to Cook Them Beef Veal Lamb Pork Poultry Game Fish + Shellfish Egg, the Queen of Breakfast Variety with Vegetables Potatoes, Grains and Pasta Nutrients and Nourshment Part 4: GARDE MANGER Salads and Salad Dressings Fruits Sandwiches Charcuterie Hors d'Oeuvre and Canapes Part 5: BAKING The arts and science of baking Quick Breads Yeast Breads Pies, Pastries and Cookies Cakes and Frostings Custards, Creams, Frozen Desserts + Sauces Part 6: PRESENTATION Beauty on the Plate Presenting a Buffet AP 1: Professional Organizations AP 2: Measurement and Conversion Charts AP 3: Fresh Produce Availability Chart AP 4: Bibliography and Recommended Reading Glossary Index…”
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  2. 7502

    Clinically oriented anatomy by Moore, Keith L., Dalley, Arthur F.

    Published 2006
    Table of Contents: “…Thorax -- Abdomen -- Pelvis and perineum -- Back -- Lower limb -- Upper limb -- Head -- Neck -- Cranial nerves…”
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  3. 7503

    Sirens by Schulte, Mary 1958-

    Published 2008
    Table of Contents: “…Sweet songs of the sirens -- Jason escapes from the sirens -- Odysseus faces the sirens -- Sirens in modern culture…”
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    Book
  4. 7504

    Analytical mechanics for engineers statics and dynamics by Best, Charles L

    Published 1965
    Table of Contents: “…Pt. 1: Statics, and pt. 2: Dynamics; each has special t.p. and separate paging.…”
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  5. 7505
  6. 7506
  7. 7507
  8. 7508
  9. 7509
  10. 7510
  11. 7511
  12. 7512
  13. 7513
  14. 7514
  15. 7515
  16. 7516
  17. 7517
  18. 7518
  19. 7519
  20. 7520