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Professional Cooking / Wayne Gisslen.
Hoboken, New Jersey : Wiley, c2018Edition: Ninth editionDescription: xix, 1083 pages : color illustrations ; 29 cmContent type:- text
- unmediated
- volume
- 9781119399612
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
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Reading Room Books and Pamphlets
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Main Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.57 GIS (Browse shelf(Opens below)) | Available | 082784 | ||
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Reading Room Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.57 GIS (Browse shelf(Opens below)) | Available | 082786 | ||
Overnight Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.57 GIS (Browse shelf(Opens below)) | Available | 082787 |
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| RBC 641.50151 BLO Culinary Math / | RBC 641.563 PAM Healthy foods / | RBC 641.5636 PAR Perfect Vegetarian / | RBC 641.57 GIS Professional Cooking / | RBC 641.57 GIS Professional Cooking / | RBC 641.57 GIS Professional Cooking / | RBC 641.57 GIS Professional Cooking / |
Includes glossary, subject index, recipe index.
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