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Fundamentals of culinary art [theory and practice of cooking for the student of hotel management].
Material type:
TextPublication details: New Delhi S.CHAND AND COMPANY PVT.LTD 2013Description: XX, 460P.; ILLISBN: - 81 2194029X
- TX 643.F9 2013
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Main LIbrary | TX 643.F9 2013 (Browse shelf(Opens below)) | Available | 2025-2030623 |
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| TX631.P4 2007 Slow food nation : the creation of a new gastronomy / | TX631 . P4 2007 Slow food nation | TX 642b .A4 West africa dishes | TX 643.F9 2013 Fundamentals of culinary art [theory and practice of cooking for the student of hotel management]. | TX647.M27.I5 2008 International dictionary of hospitality management/ | TX651.C3 2012 MYB MOLECULAR CUISINE KIT | TX653.D397 1994 DECORATING THE KITCHEN: 87 PROJECTS & IDEAS TO UPDATE THE KITCHEN |
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