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Culinary Arts/Book Reviews
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This 10 page paper reports on three books in the Kitchen Pro Series, one by Mark Ainsworth on fish and seafood, and two by thomas Schneller, one on meat and one on poultry. The writer offers a comprehensive overview of each text, arguing that these books are crucial references for anyone with or seeking a career in the culinary arts. Bibliography lists 4 sources.
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Pages:
10
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Filename:KL9_khpmfbkrev.doc |
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Paper Title:
Culinary Arts/Book Reviews
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