The Professional Chef
The Culinary Institute of America (Cia)
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Institut Paul Bocuse...
Institut Paul Bocuse
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Escoffier: The Complete Guide...
H L Cracknell (Translator),
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Running a Restaurant for...
Michael Garvey,
Andrew G. Dismore
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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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Salumi: The Craft of Italian...
Michael Ruhlman,
Brian Polcyn
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Life Beyond the Line: A Front...
Noel Cullen
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Professional Baking
Wayne Gisslen
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The Art of Beef Cutting: A...
Kari Underly
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Food and Beverage Management:...
John Cousins,
David Foskett
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Foodservice Organizations: A...
Mary B Gregoire
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Food Fundamentals
Margaret McWilliams
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Gordon Ramsay's Playing with...
Gordon Ramsay
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Professional Patisserie: For...
Neil Rippington,
Mick Burke
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I'll Try Anything Once: My...
Prue Leith
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Spread:30
Nick Jacobson
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How to Open a Financially...
Douglas R Brown
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Buying and Running a...
Dan Marshall
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The World of Culinary...
Jerald Chesser,
Noel Cullen
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Foodservice Manual for Health...
Ruby Parker Puckett
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ManageFirst: Hospitality and...
National Restaurant Association
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Practical Professional Cookery
H. L. Cracknell,
R. J. Kaufmann
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Introductory Foods
Scheule
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