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Fundamentals of professional cooking and baking
Material type:
TextPublication details: Philippines ANVIL Pub. , Inc. 2007ISBN: - 9712714187
- 641.5 G6431f 2006
Books
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Aparri Polytechnic Institute General Collection Section | 641.5 G6431f 2006 (Browse shelf(Opens below)) | Available | 1406.2 |
Total holds: 0
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| 641.5 E299 1970 Eggs: the fine art of egg, omelet, and suoffle cooking | 641.5 F974g 1982 The Greatest cooking course: a step-by-step guide | 641.5 G6431f 2006 Fundamentals of professional cooking and baking | 641.5 G6431f 2006 Fundamentals of professional cooking and baking | 641.5 K622 1993 Kitchen's primer: Craig Clairbornes | 641.5 M1313s 1964 Species of the world cookbook | 641.5 P591t 2000 Timing is everything: the complete timing guide to cooking |
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