Institut Paul Bocuse...
Institut Paul Bocuse
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The Professional Chef
The Culinary Institute of America (Cia)
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The Professional Chef
The Culinary Institute of America (CIA)
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eBook from $32.00
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Escoffier: The Complete Guide...
H L Cracknell,
R J Kaufmann
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Setting the Table: The...
Danny Meyer
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The Wisconsin Supper Clubs...
Ron Faiola
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Garde Manger: The Art and...
The Culinary Institute of America (Cia)
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The New Tourist: Waking Up to...
Paige McClanahan
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Lady on the Hill: How...
Howard E Covington,
The Biltmore Company
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Ten Restaurants That Changed...
Professor Paul Freedman,
Danny Meyer (Introduction by)
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Sherry
Julian Jeffs
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The Restaurant Marketing...
Chip Klose
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Marketing for Hospitality and...
Philip T. Kotler,
John T. Bowen
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The Professional Pastry Chef:...
Bo Friberg,
Amy Kemp Friberg
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A Place at the Nayarit: How a...
Natalia Molina
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Iconic Restaurants of...
Kerri Linder
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The Sale and Purchase of...
John M Stefanelli
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Le Cordon Bleu Cuisine...
Cordon Bleu Le,
(Le Cordon Bleu) Le Cordon Bleu
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Salumi: The Craft of Italian...
Michael Ruhlman,
Brian Polcyn
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Make It Happen: A tiny book...
Ryan Gromfin
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Catering Management
Nancy Loman Scanlon
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The Sports Event Management...
Frank Supovitz,
Robert Goldwater
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The Professional Chef
The Culinary Institute of America (Cia)
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Unreasonable Hospitality: The...
Will Guidara
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