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author=The Culinary Institute ...
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The Art and Craft of the Cold Kitchen Garde Manger (Fourth Edition)
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The Culinary Institute Of America
Collation
706 hlm, 28 cm
Series Title
Culinary
Call Number
641.8 Cul-a
Collation
706 hlm, 28 cm
Series Title
Culinary
Call Number
641.8 Cul-a
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4
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Techniques of Healty Cooking
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The Culinary Institute Of America
Collation
560 hlm, 28 cm
Series Title
Culinary
Call Number
641.563 Cul-t
Collation
560 hlm, 28 cm
Series Title
Culinary
Call Number
641.563 Cul-t
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1
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Remarkable Service (Second Edition)
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The Culinary Institute Of America
Collation
ix, 294 hlm, 23 cm
Series Title
Culinary
Call Number
647.9068 wil-r
Collation
ix, 294 hlm, 23 cm
Series Title
Culinary
Call Number
647.9068 wil-r
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2
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The Art and Craft of the Cold Kitchen Garde Manger Fourth Edition (E-Book)
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The Culinary Institute Of America
Collation
706 hlm
Series Title
-
Call Number
641.8 Cul-a
Collation
706 hlm
Series Title
-
Call Number
641.8 Cul-a
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1
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Mastering the Art and Craft : Baking & Pastry 2nd Edition (E-Book)
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The Culinary Institute Of America
Collation
932 hlm
Series Title
-
Call Number
641.5 Cul-m
Collation
932 hlm
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-
Call Number
641.5 Cul-m
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1
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Mastering the Art and Craft : Baking and Pastry (Third Edition)
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The Culinary Institute Of America
Collation
xx, 1116 hlm, 28 cm
Series Title
-
Call Number
641.8 Cul-m
Collation
xx, 1116 hlm, 28 cm
Series Title
-
Call Number
641.8 Cul-m
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1
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Remarkable Service (Third Edition)
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The Culinary Institute Of America
Collation
xiv, 290 hlm, 23 cm
Series Title
-
Call Number
641 Cul-r
Collation
xiv, 290 hlm, 23 cm
Series Title
-
Call Number
641 Cul-r
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3
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Techniques of Healthy Cooking (Fourth Edition)
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The Culinary Institute Of America
Collation
xv. 560 hlm, 28 cm
Series Title
Culinary
Call Number
641.563 Cul-t
Collation
xv. 560 hlm, 28 cm
Series Title
Culinary
Call Number
641.563 Cul-t
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1
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Baking & Pastry (Second Edition)
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The Culinary Institute Of America
Collation
vii, 932 hlm, 28 cm
Series Title
Culinary
Call Number
641.8 Cul-b
Collation
vii, 932 hlm, 28 cm
Series Title
Culinary
Call Number
641.8 Cul-b
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1
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