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The Resource Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America, Jonathan Dixon

Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America, Jonathan Dixon

Label
Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America
Title
Beaten, seared, and sauced
Title remainder
on becoming a chef at the Culinary Institute of America
Statement of responsibility
Jonathan Dixon
Creator
Subject
Genre
Language
eng
Biography type
autobiography
Cataloging source
DLC
Dewey number
  • 641.5092
  • B
Index
no index present
LC call number
TX649.D59
LC item number
A3 2011
Literary form
non fiction
Label
Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America, Jonathan Dixon
Instantiates
Publication
Control code
ocn670238162
Dimensions
25 cm.
Edition
1st ed.
Extent
266 p.
Isbn
9780307589033
Isbn Type
(hbk.)
Lccn
2010040145
System control number
(OCoLC)670238162
Label
Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America, Jonathan Dixon
Publication
Control code
ocn670238162
Dimensions
25 cm.
Edition
1st ed.
Extent
266 p.
Isbn
9780307589033
Isbn Type
(hbk.)
Lccn
2010040145
System control number
(OCoLC)670238162

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