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Textbook
Chef's Book of Formulas, Yields, and Sizes, 3rd EditionISBN: 978-0-471-22716-8
Hardcover
368 pages
March 2003, ©2003
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- Over 2,000 listings - more than 150 new to this edition.
- Expanded coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking.
- Ingredients now listed by food group for easier navigation.
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