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The Professional Chef
The Culinary Institute of America (Cia)
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The Best American Food and...
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How Baking Works: Exploring...
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Baking and Pastry: Mastering...
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Medium Raw: A Bloody...
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Chocolates and Confections:...
Peter P. Greweling
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A Feast of Folklore: The...
Ben Gazur
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Oysters: A Celebration in the...
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The Art of the Chocolatier:...
Ewald Notter,
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Sharp: The Definitive...
Josh Donald,
Molly DeCoudreaux (Photographer)
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Etxebarri
Jon Sarabia
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Foraging New England: Edible...
Tom Seymour
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Nistisima: The secret to...
Georgina Hayden
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Cookie Class: 120...
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Around the World in 80 Beers:...
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Pawpaw: In Search of America...
Andrew Moore,
Michael W Twitty (Foreword by)
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The Pastry Chef's Companion:...
Glenn Rinsky,
Laura Halpin Rinsky
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Christmas at River Cottage
Lucy Brazier,
Hugh Fearnley-Whittingstall
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Molecular Gastronomy:...
Jose Sanchez
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Catering: A Guide to Managing...
Bruce Mattel,
The Culinary Institute of America (CIA)
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Garde Manger: The Art and...
The Culinary Institute of America (Cia)
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The Dal Cookbook
Krishna Dutta
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