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

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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 . 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 J. Wiley, 2003.

Note! Citation formats are based on standards as of August 2021. 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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