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Magical Tome

Cover of Cooking essentials for the New professional chef
First published
1996
Publisher
John Wiley & Sons
Pages
808 pages
ISBN
0471287172

Cooking essentials for the New professional chef

The outer archives are busy

by Mary Deirdre Donovan, The Food and Beverage Institute

About this book

The term "chef," although frequently used to describe anyone who cooks, is considered a mark of respect by those within the profession.

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