The King Arthur Baking School...
King Arthur Baking Company
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Sauces: Classical and...
James Peterson
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The Professional Chef
The Culinary Institute of America (Cia)
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Oaxaca: Home Cooking from the...
Bricia Lopez,
Javier Cabral
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Professional Baking
Wayne Gisslen
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Genuine Pizza: Better Pizza...
Michael Schwartz,
Wolfgang Puck (Foreword by)
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Wedding Cake Art and Design:...
Toba M Garrett
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Plating for Gold: A Decade of...
Tish Boyle
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On Cooking: A Textbook of...
Sarah R Labensky,
Alan M Hause
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Just a Few Miles South:...
Ouita Michel,
Sara Gibbs (Editor)
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Professional Personal Chef
Candy Wallace,
Greg Forte
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Professional Cooking
Wayne Gisslen
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The Pastry Chef's Apprentice:...
Mitch Stamm
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Purchasing: Selection and...
Andrew H Feinstein,
John M Stefanelli
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The Mini Farming Guide to...
Brett L Markham
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The Pastry Chef's Companion:...
Glenn Rinsky,
Laura Halpin Rinsky
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Essentials of Professional...
Wayne Gisslen
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Food for Fifty
Mary K Molt, Ph.D., R.D., L.D.
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Remarkable Service
The Culinary Institute of America (Cia)
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Professional Cooking, 9e...
Wayne Gisslen
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Master Class with Toba...
Toba M Garrett
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William Schmidt's The Flowing...
William Schmidt,
Joseph L Haywood (Introduction by)
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Oxford Night Caps - Being a...
Professor Richard Cook,
William Schmidt (Introduction by)
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How I Learned to Cook:...
Kimberly Witherspoon,
Peter Meehan
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