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The new professional chef

The new professional chef / with forewords by Paul Bocuse and Ferdinand Metz. - 6th ed. - New York John Wiley & Sons 1996. - xxiv, 1190p. col. ill. 29cm

Includes bibliographical references and index

ISBN: 0471286796

Subjects--Topical Terms:
Quantity cookery

Dewey Class. No.: 641.57 NEW 1996

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