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The chef's compendium of professional recipes John Fuller and Edward Renold; edited by David Foskett

By: Material type: TextTextPublication details: Oxford Butterworth-Heinemann 1992Edition: 3rd edDescription: xiii,401p.; 23 cmISBN:
  • 0-7506-0490-5
Subject(s): DDC classification:
  • 23rd. 641.5
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Holdings
Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Books Books North Eastern Hill University HOTEL MANAGEMENT 641.5 (Browse shelf(Opens below)) ,2 Available 355347
Total holds: 0

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