| Kitchen Pro Series Guide to Meat Identification, Fabrication and Utilization | | | Author:
| Schneller,
Culinary Institute of America (CIA) Staff, | | ISBN: | 978-1-4354-5242-8 | | Publication Date: | Jan 2010 | | Publisher: | CENGAGE Learning
| | Book Format: | Ebook | | List Price: | Contact Supplier contact
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