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Thursday, April 16, 2020 | History

5 edition of The new professional chef found in the catalog.

The new professional chef

  • 47 Want to read
  • 14 Currently reading

Published by Van Nostrand Reinhold in New York .
Written in English

    Subjects:
  • Quantity cookery.

  • Edition Notes

    StatementThe Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor.
    ContributionsConway, Linda Glick., Culinary Institute of America., Culinary Institute of America.
    Classifications
    LC ClassificationsTX820 .C85 1991
    The Physical Object
    Paginationxxv, 869 p. :
    Number of Pages869
    ID Numbers
    Open LibraryOL1531231M
    ISBN 100442219822, 0442008074
    LC Control Number91008711


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