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The art and science of culinary preparation : A culinarian´s manual /

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Bibliographic Details
Main Author: CHESSER, Jerald W.
Format: Book
Language: Spanish
English
Published: Estados unidos : The educational institute of the american culinary federation, c1992.
Subjects:
COCINA > MANUALES
ALIMENTOS
Notas Contenido:
  • Contiene: 1. General information.
  • 2. Essential knowledge for understading culinary preparation.
  • 3. Hot food preparation.
  • 4. Garde manger.
  • 5. Baking
Table of Contents:
  • Contiene: 1. General information.
  • 2. Essential knowledge for understading culinary preparation.
  • 3. Hot food preparation.
  • 4. Garde manger.
  • 5. Baking

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