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Becoming a chef

By: Material type: TextTextLanguage: BI Publication details: Hoboken, N.J 2003Description: xxxi, 361;24ISBN:
  • 0471285714
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Buku Buku PERPUSTAKAAN KOLEJ KOMUNITI SABAK BERNAM RAK TERTUTUP RT R 641.502373 DOR (Browse shelf(Opens below)) Available 008163
Buku Buku PERPUSTAKAAN KOLEJ KOMUNITI SABAK BERNAM RAK TERTUTUP RT R 641.502373 DOR (Browse shelf(Opens below)) Available 008616
Buku Buku PERPUSTAKAAN KOLEJ KOMUNITI SABAK BERNAM RAK TERTUTUP RT R 641.502373 DOR (Browse shelf(Opens below)) Available 008617
Browsing PERPUSTAKAAN KOLEJ KOMUNITI SABAK BERNAM shelves, Shelving location: RAK TERTUTUP Close shelf browser (Hides shelf browser)
R 641.5 COO Cooking essentials for the new professional chef R 641.5 COO The cook's book of ingredients R 641.50151 BLO Culinary math R 641.502373 DOR Becoming a chef R 641.502373 DOR Becoming a chef R 641.502373 DOR Becoming a chef R 641.502373 DOR Becoming a chef

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