The Professional Chef
The Culinary Institute of America (Cia)
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Escoffier: The Complete Guide...
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Institut Paul Bocuse...
Institut Paul Bocuse
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Catering: A Guide to Managing...
Bruce Mattel,
The Culinary Institute of America (CIA)
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Professional Event...
Julia Rutherford Silvers
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Salumi: The Craft of Italian...
Michael Ruhlman,
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Running a Restaurant for...
Michael Garvey,
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Hotel Babylon
Imogen Edwards-Jones
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Food and Beverage Management:...
John Cousins,
David Foskett
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Math for the Professional...
The Culinary Institute of America (CIA)
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ManageFirst: Principles of...
National Restaurant Association
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The Call: A nail-biting,...
P.D. Viner
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Hawksmoor: Restaurants &...
Huw Gott,
Will Beckett
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Food Fundamentals
Margaret McWilliams
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Professional Cake Decorating
Toba M. Garrett
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Professional Cooking
Wayne Gisslen
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Spread:30
Nick Jacobson
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New Professional Chef
The Culinary Institute of America (CIA)
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On Cooking: A Textbook of...
Alan M Hause,
Sarah R Labensky
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Professional Baking
Wayne Gisslen
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International Cooking: A...
Patricia A Heyman
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ManageFirst: Controlling...
National Restaurant Association
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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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