ENGLISH

Fish and Seafood: Identification, Fabrication, Utilization (The Kitchen Professional)

By Mark Ainsworth , Culinary Institute of America

Book information

Publisher
Cengage Learning
Year
2009
ISBN
1435400364, 9781435400368
LCC
TX747 .A35 2009
Open Library ID
OL23553822M
Language
english
Format
PDF
Filesize
26 MB (27730803 bytes)
Pages
368\368
Scanned
yes
Time added
2012-02-04 16:00:00

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