The new American chef : cooking with the best flavors and techniques from around the world
(Book)

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Published
New York : J. Wiley, 2003.
Status
Main Library - Adult Non-Fiction
641.59 D713n
Description
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LocationCall NumberStatus
Main Library - Adult Non-Fiction641.59 D713nOn Shelf
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Format
Book
Physical Desc
xiv, 431 pages : ill. ; 25 cm.
Language
English
ISBN
0471363448 (cloth)

Notes

Bibliography
Includes bibliographical references and index.
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Citations
APA Citation (style guide)

Dornenburg, A., & Page, K. (2003). The new American chef: cooking with the best flavors and techniques from around the world. New York: J. Wiley.

Chicago / Turabian - Author Date Citation (style guide)

Dornenburg, Andrew and Karen. Page. 2003. The New American Chef: Cooking With the Best Flavors and Techniques From Around the World. New York: J. Wiley.

Chicago / Turabian - Humanities Citation (style guide)

Dornenburg, Andrew and Karen. Page, The New American Chef: Cooking With the Best Flavors and Techniques From Around the World. New York: J. Wiley, 2003.

MLA Citation (style guide)

Dornenburg, Andrew., and Karen Page. The New American Chef: Cooking With the Best Flavors and Techniques From Around the World. New York: J. Wiley, 2003. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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