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Basic kitchen preparation. 6

by 4 0 16, [, ] | Culinary Institute of America [, ] | | , . [] | Culinary Institute of America 5 6 [] | .

Edition: Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code New York, Culinary Institute of America,;2007.46Other title: .Availability: Items available for loan: [Call number: TX 653 C897 2007 OC] (1).

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Moist heat cooking methods. 6

by 4 0 16, [, ] | Culinary Institute of America [, ] | | , . [] | Culinary Institute of America 5 6 [] | .

Edition: Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code New York, Culinary Institute of America,;2007.46Other title: .Availability: Items available for loan: [Call number: TX 691 C897 2007 OC] (1).

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Chocolate decoration techniques with Ewald Notter. 6

by 4 0 16, [, ] | Culinary Institute of America [, ] | | , . [] | Culinary Institute of America 5 6 [] | .

Edition: Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code New York, Culinary Institute of America,;2007.46Other title: .Availability: Items available for loan: [Call number: TX 767.C5 C897c 2007 OC] (1).

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Garde manger. 6

by 4 0 16, [, ] | Culinary Institute of America [, ] | | , . [] | Culinary Institute of America 5 6 [] | .

Edition: Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code New York, Culinary Institute of America,;2007.46Other title: .Availability: Items available for loan: [Call number: TX 830 C897 2007 OC] (1).

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Dry heat cooking methods [videorecording].6

by 4 0 16, [, ] | Culinary Institute of America [, ] | | , . [] | Culinary Institute of America 5 6 [] | .

Edition: Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code 46Other title: .Availability: Items available for loan: [Call number: TX 689 C897 2007 Vol.1 OC] (2).

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Recipe costing : the bottom line. 6

by 4 0 16, [, ] | Culinary Institute of America [, ] | | , . [] | Culinary Institute of America 5 6 [] | .

Edition: Source: Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code New York, Culinary Institute of America,;2007.46Other title: .Availability: Items available for loan: [Call number: TX 911.3 M45 C897 2007 OC C.1] (2).

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