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Dan Salvesen
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The Culinary Reference Guide: A Quick Resource for Chefs and Apprentices of Over 700 Recipes, Formulas, Practical Cooking Methods, Applications and Terminology
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Frederick J. Tiess
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Sep 27, 2014 01:49PM
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
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The Count of Monte Cristo
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