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Professional cooking / Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith.

By: Material type: TextTextPublication details: New York : J. Wiley, c2003.Edition: 5th edDescription: xxxii, 960 p. : col. ill. ; 29 cm. + 1 CD-ROM (4 3/4 in.)ISBN:
  • 0471397113
Subject(s): DDC classification:
  • 641.57 21
LOC classification:
  • TX820 .G54 2003
Online resources:
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Item type Current library Call number Status Date due Barcode
Buku Buku PERPUSTAKAAN KOLEJ KOMUNITI NIBONG TEBAL 641.57 WAY 2003 (Browse shelf(Opens below)) Available 1000000618

"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."

Includes bibliographical references (p. 899-900) and indexes.

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