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Advanced practical cookeryAdvanced practical cookery

Advanced practical cookery

Victor Cesarani, David Foskett, Victor Ceserani

About this book

This edition includes information on food allergies, sauces, butters and processed meats, as well as additional pastry, soup and water ice recipes. It is suitable for training levels up to and including NVQ Level 4.

Details

OL Work ID
OL21446330W

Subjects

Quantity cookingCookingLiterary collections

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HardcoverOpen Library
Book data from Open Library. Cover images courtesy of Open Library.