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The professional chef

Material type: TextTextLanguage: BI Publication details: New York 2002Description: xix, 1036;29ISBN:
  • 0471382574
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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 641.57 THE (Browse shelf(Opens below)) Available 003331
Buku Buku PERPUSTAKAAN KOLEJ KOMUNITI SABAK BERNAM RAK TERTUTUP RT R 641.57 THE (Browse shelf(Opens below)) Available 003332
Browsing PERPUSTAKAAN KOLEJ KOMUNITI SABAK BERNAM shelves, Shelving location: RAK TERTUTUP Close shelf browser (Hides shelf browser)
R 641.57 THE The professional chef R 641.57 THE The professional chef R 641.57 THE The professional chef R 641.57 THE The professional chef R 641.57068 KNI Quantity food production, planning, and management R 641.572 BRI Food purchasing and preparation R 641.5944092 BEA L'atelier of Alain Ducasse

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