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Matthäus Carl Banzer

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Die Hotel- und Restaurationsküche: Handbuch u. Nachschlagewerk für alle Küchenbetriebe : unter bes. Berücks. d. modernen à la carte-Services, d. dt. Regionalgerichte u. d. fremdländ. Spezialitäten

by Matthäus Carl Banzer First published in 1976
1 edition

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OLID: OL1739384A

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