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Le Cordon Bleu cuisine foundations / The Chefs of Le Cordon Bleu
Publication details: N.Y. : Delmar Cengage Learning, c2011.Description: xii, 530 p. : col. ill. ; 29 cmISBN:- 978-1-4354-8137-4
- Res. 641.5944 L433c 2011
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book- Reserved | HM & Nursing Library Reserved | Res. 641.5944 L433c 2011 (Browse shelf(Opens below)) | c1 | Available | HMN48299 | |
| Book- Reserved | HM & Nursing Library Reserved | Res. 641.5944 L433c 2011 (Browse shelf(Opens below)) | c2 | Available | HMN50819 |
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| Res. 624.15136 R477s Soil mechanics lab. manual/ | Res. 624.15136 R477s Soil mechanics lab. manual/ | Res. 624.1821 S456s 2018 Steel Design/ | Res. 641.5944 L433c 2011 Le Cordon Bleu cuisine foundations / | Res. 642 M466 2004 Food service and catering management : a practical guide | Res. 642.7 Is3s 1998 Stylish napkins : 5 minute ideas to transform your table/ | Res. 642.7 Is3s 1998 Stylish napkins : 5 minute ideas to transform your table/ |
Glossary: pp. 508-514