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Last edited by Open Library Bot
April 28, 2010 | History

Culinary Classics 1 edition

Cover of: Culinary Classics | David Fouts

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Culinary Classics
Essentials of Cooking for the Gastric Bypass Patient

Published August 2003 by U.S. Bariatric .

First Sentence

Whole beef tenderloin roasted with fresh herbs.

The Physical Object

Format
Paperback
Number of pages
165
Dimensions
8.5 x 8.4 x 0.5 inches
Weight
14.4 ounces

ID Numbers

Open Library
OL9503571M
ISBN 10
0971260192
ISBN 13
9780971260191
OCLC/WorldCat
54902893
Library Thing
6440355
Goodreads
1851958

History Created December 11, 2009 · 2 revisions Download catalog record: RDF / JSON

April 28, 2010 Edited by Open Library Bot Linked existing covers to the work.
December 11, 2009 Created by WorkBot add works page