Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
- Author
- Culinary Institute of America, Thomas Schneller
- Publisher
- Cengage Learning
- Language
- English
- Edition
- 1
- Year
- 2009
- Page
- 304
- ISBN
- 1428319948,9781428319943
- File Type
- pdf
- File Size
- 11.5 MiB
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