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Introduction to Culinary Arts The Culinary Institute of America

Introduction to Culinary Arts The Culinary Institute of America Lois Ann Freir, Gary Schwartz - USA Pearson 2007 - xxii, 810p.; ill,. picture;

Include Bibliographical Reference and Index

ISBN: 0131171402

Subjects--Topical Terms:
Cooking -- Study and Teaching
Food -- Safety Measures

LC Class. No.: TX 661 / .G89

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Introduction to Culinary Arts The Culinary Institute of America