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Professional Cooking for Canadian Chefs: Study Guide

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This is the lastest edition of the best selling undergraduate food prepartion textbook, "Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.

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Professional Cooking for Canadian Chefs, Study Guide
2006, IEEE Computer Society Press

ISBN-13: 9780470041710

6th edition

Trade paperback

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Professional Cooking for Canadian Chefs: Study Guide
2006, John Wiley and Sons, Toronto

ISBN-13: 9780470832042

5th Revised edition

Unknown binding

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