The Professional Chef
The Culinary Institute of America (Cia)
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Escoffier: The Complete Guide...
H L Cracknell (Translator),
R J Kaufmann (Translator)
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Institut Paul Bocuse...
Institut Paul Bocuse
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Professional Cooking
Wayne Gisslen
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Running a Restaurant for...
Michael Garvey,
Andrew G. Dismore
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Math for the Professional...
The Culinary Institute of America (CIA)
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The Bar & Beverage Book
Costas Katsigris
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Professional Baking
Wayne Gisslen
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Study Guide for on Baking ...
Sarah Labensky,
Priscilla Martel
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A Waiter in Paris: Adventures...
Edward Chisholm
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The Uniform System of...
National Restaurant Association
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On Cooking: A Textbook of...
Alan M Hause,
Sarah R Labensky
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New Professional Chef
The Culinary Institute of America (CIA)
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Buying and Running a...
Dan Marshall
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Introductory Foods
Scheule
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Food Fundamentals
Margaret McWilliams
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Foodservice Organizations: A...
Mary B Gregoire
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Foodservice Manual for Health...
Ruby Parker Puckett
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The Call: A nail-biting,...
P.D. Viner
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Supervision in the...
Jack E Miller,
John R Walker
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Cellarmanship: How to keep,...
Patrick O'Neill
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Gordon Ramsay's Playing with...
Gordon Ramsay
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Study Guide to Accompany...
Wayne Gisslen
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Catering: A Guide to Managing...
Bruce Mattel,
The Culinary Institute of America (CIA)
Buy from $12.39
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