The Professional Chef
The Culinary Institute of America (Cia)
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Salumi: The Craft of Italian...
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Brian Polcyn
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Catering: A Guide to Managing...
Bruce Mattel,
The Culinary Institute of America (CIA)
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Professional Baking
Wayne Gisslen
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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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Garde Manger: The Art and...
The Culinary Institute of America (Cia)
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Math for the Professional...
The Culinary Institute of America (CIA)
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Professional Cake Decorating
Toba M. Garrett
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Foodservice Organizations: A...
Mary B Gregoire
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Professional Event...
Julia Rutherford Silvers
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Food and Beverage Cost Control
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David K Hayes
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The Bar & Beverage Book
Costas Katsigris
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Start & Run a Coffee Bar
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Fundamentals of Menu Planning
Paul J McVety,
Bradley J Ware
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Accounting and Financial...
David K. Hayes,
Jack D. Ninemeier
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Off-Premise Catering...
Chris Thomas,
Bill Hansen
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Technology Strategies for the...
Peter Nyheim
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Foodservice Manual for Health...
Ruby Parker Puckett
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Purchasing for Chefs: A...
Andrew H Feinstein,
John M Stefanelli
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Garde Manger: The Art and...
The Culinary Institute of America (CIA)
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A Hotel Manager's Handbook:...
Vincent P. Magnini,
Carol J. Simon
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Cookery for the Hospitality...
Graham Dodgshun
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Food and Beverage Management
Bernard Davis
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