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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Math for the Professional...
The Culinary Institute of America (CIA)
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Salumi: The Craft of Italian...
Michael Ruhlman,
Brian Polcyn
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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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Professional Baking
Wayne Gisslen
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Food and Beverage Cost Control
Lea R Dopson,
David K Hayes
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Study Guide for on Baking ...
Sarah Labensky,
Priscilla Martel
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Life Beyond the Line: A Front...
Noel Cullen
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Food Service Professionals...
Chris Parry
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The Art of Beef Cutting: A...
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Gordon Ramsay's Playing with...
Gordon Ramsay
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Study Guide to accompany...
Andrew H. Feinstein,
John M. Stefanelli
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The Professional Pastry Chef
Bo Friberg
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A Waiter in Paris: Adventures...
Edward Chisholm
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Hawksmoor: Restaurants &...
Huw Gott,
Will Beckett
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Cellarmanship: How to keep,...
Patrick O'Neill
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How To Run A Successful Pub...
Mark S. Elliott
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Buying and Running a...
Dan Marshall
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Introductory Foods
Scheule
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The Call: A nail-biting,...
P.D. Viner
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Study Guide to Accompany...
Wayne Gisslen
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