Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization, 1st Edition
- Culinary Institute of America Culinary Institute of America, Hyde Park, NY
- Thomas Schneller Culinary Institute of America
- ISBN-10: 1428319948 | ISBN-13: 9781428319943
- 288 Pages
- © 2010 | Published
- College Bookstore Wholesale Price = $56.50
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