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     <title><![CDATA[Divine Word College of Legazpi - Library Search for 'su:&quot;1. Cooking, French. &quot;']]></title>
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       <title>
    Culinaria France/






</title>
       <dc:identifier>ISBN:978-3-8331-4887-3</dc:identifier>
        <link>https://library.dwc-legazpi.edu/cgi-bin/koha/opac-detail.pl?biblionumber=3976</link>
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	   <p>By Domine, Andrei. 
	   Postdam, Germany :  N.F Ullmann Publishing,  2008
                        . 468 pages : 
                        
                         26cm.. 
                         978-3-8331-4887-3
       </p>

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       <title>
    Feasts of Provence/






</title>
       <dc:identifier>ISBN:0-8478-1661-3.</dc:identifier>
        <link>https://library.dwc-legazpi.edu/cgi-bin/koha/opac-detail.pl?biblionumber=4068</link>
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	   <p>By CARRIER, ROBERT. 
	   New York :  Rizzoli,
                        . 223 pages : 
                        
                         30 cm.. 
                         0-8478-1661-3.
       </p>

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       <title>
    Mastering the art French cooking V1/






</title>
       <dc:identifier>ISBN:0-394-53628-2</dc:identifier>
        <link>https://library.dwc-legazpi.edu/cgi-bin/koha/opac-detail.pl?biblionumber=4069</link>
       <description><![CDATA[
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	   <p>By Child, Julia. 
	   New York :  Random House,  1983
                        . vol.1, xxi, 55 pages : 
                        
                         26cm.. 
                         0-394-53628-2
       </p>

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       <title>
    Mastering the art of French cooking/






</title>
       <dc:identifier>ISBN:0-394-72178-0</dc:identifier>
        <link>https://library.dwc-legazpi.edu/cgi-bin/koha/opac-detail.pl?biblionumber=4076</link>
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	   <p>By Child, Julia. 
	   New York :  Random House,  2004
                        . vol.1, xxvi, 684 pages : 
                        
                         26cm.. 
                         0-394-72178-0
       </p>

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       <title>
    Provence: 


    the beautiful cookbook/





</title>
       <dc:identifier>ISBN:0067575986</dc:identifier>
        <link>https://library.dwc-legazpi.edu/cgi-bin/koha/opac-detail.pl?biblionumber=4516</link>
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	   <p>By Olney, Richard . 
	   San Francisco:   Weldon Owen Inc. 1993
                        . 256 pages: 
                        
                         35cm.. 
                         0067575986
       </p>

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       <title>
    Michel Guerard's cuisine minceur/ 






</title>
       <dc:identifier>ISBN:068803140</dc:identifier>
        <link>https://library.dwc-legazpi.edu/cgi-bin/koha/opac-detail.pl?biblionumber=4605</link>
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	   <p>By Gerard's Michel . 
	   New York: William Morrow, 1976
                        . 320 pages: 
                        
                         23cm.. 
                         068803140
       </p>

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     <item>
       <title>
    	The new provencal cuisine/ 






</title>
       <dc:identifier>ISBN:0811808009</dc:identifier>
        <link>https://library.dwc-legazpi.edu/cgi-bin/koha/opac-detail.pl?biblionumber=4622</link>
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	   <p>By Jones, Louisa . 
	   San Francisco: Chronicle Books, 1995
                        . 167 pages:
                        
                         25cm.. 
                         0811808009
       </p>

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       <title>
    Le Cordon Bleu cuisine foundations /






</title>
       <dc:identifier>ISBN:	978-1-4354-8137-4</dc:identifier>
        <link>https://library.dwc-legazpi.edu/cgi-bin/koha/opac-detail.pl?biblionumber=5213</link>
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	   <p>By The Chefs of Le Cordon Bleu. 
	   N.Y. :  Delmar Cengage Learning, 2011
                        . 	xii, 530 p. : col. ill. ; 
                        
                         29 cm.. 
                         	978-1-4354-8137-4
       </p>

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