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National Culinary Review Magazine June & May & April 2010
English | 68+68+68 Pages | 54MB | True PDF
The National Culinary Review (NCR), read by more than 22,000 chefs and culinary professionals, appeals to culinarians for its insightful articles on food, drink and menu trends, product application, management and lifestyle issues, recipes, and personal and professional development. Launched in 1932, NCR is the flagship publication of the American Culinary Federation.