On Cooking: A Textbook of Culinary Fundamentals (4th Edition)
Publisher: Prentice Hall; 4th edition | ISBN: 0131713272 | 2006 | 480×360 | FLV1 | 30fps 917kbps | AAC 128kbps | 1.46GB
Genre: eLearning | Cooking
Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today’s aspiring chef.
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