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Practical Professional Cookery Book
Covering the full range of work from the most basic dishes to those requiring advanced techniques, each recipe is presented in a logical format. Attention is paid to the cost of materials, sensible eating, hygienic practices and good nutrition. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.Read More
from£N/A | RRP: * Excludes Voucher Code Discount Also available Used from £N/A
- 0333778901
- 9780333778906
- H.L. Cracknell, R.J. Kaufmann
- 9 July 1999
- Thomson Learning
- Paperback (Book)
- 928
- Revised ed of 3Revised ed
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