Garde Manger: The Art and...
The Culinary Institute of America (Cia)
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Professional Baking
Wayne Gisslen
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Professional Cake Decorating
Toba M. Garrett
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Purchasing: A Guide for...
David K. Hayes,
Jack D. Ninemeier
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The Professional Chef
The Culinary Institute of America (Cia)
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On Baking: A Textbook of...
Sarah Labensky,
Priscilla Martel
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Introduction to Hospitality...
John Walker
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Professional Baking
Wayne Gisslen
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A Waiter in Paris: Adventures...
Edward Chisholm
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International Cooking: A...
Patricia A Heyman
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Escoffier
Auguste Escoffier,
H.L. Cracknell (Editor)
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Introduction to Hospitality...
John R. Walker,
Josielyn T. Walker
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The Professional Pastry Chef
Bo Friberg,
B Friberg
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The Beverage Service World
Wallace Rande,
Valentino Luciani
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I'll Try Anything Once: My...
Prue Leith
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Food and Beverage Cost Control
Lea R Dopson,
David K Hayes
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Introductory Foods
Barbara Scheule,
Marion Bennion
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Food and Beverage Cost Control
Lea R Dopson,
David K Hayes
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Hotel Front Office Management
James A. Bardi
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Introductory Foods
Barbara Scheule,
Amanda Frye
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Professional Baking
Wayne Gisslen
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The Professional Pastry Chef
Bo Friberg
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Food Production Management
Vikas Kumar
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Kitchen Equipment and Design
D.K. Aggarawal
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