The professional chef's techniques of healthy cooking / by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.

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Material type: Text

TextPublication details: New York : Wiley, c2000.Edition: 2nd edDescription: xxi, 634 p. : col. ill. ; 28 cmISBN:

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List(s) this item appears in: Kulinari

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Item type	Current library	Collection	Call number	Status	Barcode
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf	NFIC	641.57 PRO (Browse shelf(Opens below))	Available	03216
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf	NFIC	641.57 PRO (Browse shelf(Opens below))	Available	03217
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf	NFIC	641.57 PRO (Browse shelf(Opens below))	Available	05112
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf	NFIC	641.57 PRO (Browse shelf(Opens below))	Available	0009743

Includes bibliographical references (p. 604) and index.

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