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The fundamental techniques of classic cuisine / The French Culinary Institute with Judith Choate ; photographs by Matthew Septimus

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    TX719
    .C4543 2007
     
    841398 (Shelf),BOK
    Choate, Judith

         The fundamental techniques of classic cuisine.

         xiv, 496 pages : colors illustrations ; 24 cm.
         Includes index.

         ISBN 9781584794783
         .-ISBN 158479478X.
         
         1. Cooking, French.I. Septimus, Matthew II. French Culinary Institute (New York, N.Y.). III. Title
         Control No. : 3347
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    841398ShelfPERPUSTAKAAN KOMPLEKS ALAM BINA & SENI REKA(PKAS)BOOKRAK TERBUKA (OPEN SHELVES)
    980430ShelfPTAR KAMPUS PUNCAK ALAM(PPA)BOOKRAK TERBUKA (OPEN SHELVES)

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