The Professional Chef
The Culinary Institute of America (Cia)
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Professional Cooking
Wayne Gisslen
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Math for the Professional...
The Culinary Institute of America (CIA)
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Running a Restaurant for...
Michael Garvey,
Andrew G. Dismore
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Supervision in the...
John R Walker
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Salumi: The Craft of Italian...
Michael Ruhlman,
Brian Polcyn
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Foodservice Organizations: A...
Mary B Gregoire
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Garde Manger: The Art and...
The Culinary Institute of America (Cia)
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Professional Event...
Julia Rutherford Silvers
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Food and Beverage Management...
Sylvain Boussard
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Philadelphia Food Crawls:...
Jacklin Altman
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The Ethics of Sightseeing
Dean MacCannell
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The Event Planning Toolkit:...
Linda Joyce Jones
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Who Owns Football?: The...
Nick Miller
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Sustainable Culinary Systems:...
C. Michael Hall (Editor),
Gossling Stefan (Editor)
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Storied Bars of New York:...
Delia Cabe
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Classic Diners of Connecticut
Garrison Leykam,
Larry Cultrera (Foreword by)
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The Practical Guide to...
Adrian Martin
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Start & Run a Tour Guiding...
Barbara Braidwood,
Susan Boyce
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Selling the Amish: The...
Susan L Trollinger
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Buffalo Everything: A Guide...
Arthur Bovino
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Making Dough: The 12 Secret...
Kirk Kazanjian,
Amy Joyner
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Conflict and Hostility in...
Conrad Lashley (Editor)
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Hotel and Lodging Management:...
Alan T Stutts
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