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The larder chef : food preparation and presentation

Leto, M. J.

The larder chef : food preparation and presentation - 4th ed. - Boston Elsevien 2006 - 319 p. ; ill

ISBN: 978-075-066899-6

Subjects--Topical Terms:
Food presentation
Meat cutting
Quantity cooking

Dewey Class. No.: C 641.57 L57

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