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Fish and Seafood: Identification, Fabrication, Utilization (The Kitchen Professional) PDF

368 Pages·2009·26.446 MB·English
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by Mark Ainsworth, Culinary Institute of America| 2009| 368 pages| 26.446| English

About Fish and Seafood: Identification, Fabrication, Utilization (The Kitchen Professional)

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Author:Mark Ainsworth, Culinary Institute of America
Publication Year:2009
ISBN:9781435400368
Pages:368
Language:English
File Size:26.446
Format:PDF
Price:FREE
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