The Professional Chef
The Culinary Institute of America (Cia)
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Professional Baking
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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Professional Cooking
Wayne Gisslen
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Salumi: The Craft of Italian...
Michael Ruhlman,
Brian Polcyn
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Professional Cake Decorating
Toba M. Garrett
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Foundations of Menu Planning
Daniel Traster
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Foodservice Organizations: A...
Mary B Gregoire
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Food and Beverage Cost Control
Lea R Dopson,
David K Hayes
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Introductory Foods
Scheule
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Study Guide to Accompany...
Wayne Gisslen
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On-Premise Catering: Hotels,...
Patti J. Shock,
John M. Stefanelli
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Foodservice Manual for Health...
Ruby Parker Puckett
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ManageFirst: Customer Service...
National Restaurant Association
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On Baking: A Textbook of...
Sarah Labensky,
Priscilla Martel
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Technology Strategies for the...
Peter Nyheim,
Daniel Connolly
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The Routledge Handbook of...
Maya Ivanova (Editor),
Stanislav Ivanov (Editor)
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Food for Fifty
Mary K Molt, Ph.D., R.D., L.D.
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Food and Beverage Management:...
John Cousins,
David Foskett
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Fundamentals of Menu Planning
Paul J McVety,
Bradley J Ware
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Purchasing for Chefs: A...
Andrew H Feinstein,
John M Stefanelli
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Foodservice Management...
Dennis E Reynolds
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The Bar & Beverage Book
Costas Katsigris
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