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Le Cordon Bleu cuisine foundation / The Chefs of Le Cordon Bleu.
Material type:
TextPublication details: Australia: Delmar Cengage Learning, c2011.Description: 530 p. : col. ill. ; 29 cmISBN: - 978-1-4354-8137-4 (cb.)
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Nueva Vizcaya State University - Bambang Campus General Collection Section | 600-699-Technology | GC 641.5 L467 2011 (Browse shelf(Opens below)) | Available | GC20394 |
Browsing Nueva Vizcaya State University - Bambang Campus shelves, Shelving location: General Collection Section, Collection: 600-699-Technology Close shelf browser (Hides shelf browser)
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No cover image available No cover image available | No cover image available No cover image available | ||
| GC 641.5 F634c 2014 Culinary tricks for Filipino dishes / | GC 641.5 G643f 2002 Fundamentals of cooking and baking / | GC 641.5 L116c 2023 On cooking : a textbook of culinary fundamentals / | GC 641.5 L467 2011 Le Cordon Bleu cuisine foundation / | GC 641.5 L649s 2017 Let's get cooking : student cookbook : over 100 easy to follow recipes / | GC 641.502 3 M847c 2023 The complete guide to cooking and baking / | GC 641.502 3 M847c 2023 The complete guide to cooking and baking / |
Includes glossary and indexes.
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