The fundamental techniques of classic cuisine
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The fundamental techniques of classic cuisine by Judith Choate

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Published by Stewart, Tabori & Chang in New York, NY .
Written in English

Subjects:

  • Cookery, French

Book details:

Edition Notes

Includes bibliographical references and index.

StatementThe French Culinary Institute with Judith Choate.
ContributionsFrench Culinary Institute (New York, N.Y.)
Classifications
LC ClassificationsTX719 .C4543 2007
The Physical Object
Paginationp. cm.
ID Numbers
Open LibraryOL17853726M
ISBN 109781584796350
LC Control Number2007007530

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