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Kitchen Pro Series > Editions

by Culinary Institute of America First published February 12th 2009

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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization (Hardcover)
Published February 3rd 2009 by Cengage Learning
1, Hardcover, 288 pages
Author(s):
ISBN:
9781428319943 (ISBN10: 1428319948)
ASIN:
1428319948
Edition language:
English
Average rating:
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization by Culinary Institute of America, Schneller, Thomas (February 3, 2009) Hardcover
Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization by Culinary Institute of America, Schneller, Thomas (February 3, 2009) Hardcover
Published by Delmar Cengage Learning
Hardcover, 0 pages
Author(s):
ASIN:
B014I93HZI
Edition language:
English
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization by Culinary Institute of America (2009-02-03)
Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization by Culinary Institute of America (2009-02-03)
Published January 1st 1784 by Delmar Cengage Learning
Hardcover
Author(s):
ASIN:
B01FIYYRQ0
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