Institut Paul Bocuse...
Institut Paul Bocuse
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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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Hawksmoor: Restaurants &...
Huw Gott,
Will Beckett
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Salumi: The Craft of Italian...
Michael Ruhlman,
Brian Polcyn
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Professional Baking
Wayne Gisslen
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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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Everything But Espresso:...
Scott Rao
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Igni: A Restaurant's First...
Aaron Turner
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The Art of Beef Cutting: A...
Kari Underly
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Waiting: The True Confessions...
Debra Ginsberg
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Culinary Careers For Dummies
Michele Thomas,
Annette Tomei
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Fundamentals of Menu Planning
Paul J McVety,
Bradley J Ware
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ManageFirst: Controlling...
National Restaurant Association
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A Waiter in Paris: Adventures...
Edward Chisholm
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Foundations of Menu Planning
Daniel Traster
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The Uniform System of...
National Restaurant Association
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Dare to Dream: A Life of Rai...
Bachi J. Karkaria
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New Professional Chef
The Culinary Institute of America (CIA)
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Introduction to Hospitality...
John R Walker
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