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The Pasta Book: Recipes,...
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David Joachim
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The Whole Fish Collection
Josh Niland
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Mukoita II, Cutting...
Japanese Culinary Academy,
Yoshihiro Murata (Preface by)
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Introduction to Japanese...
Japanese Culinary Academy,
Yoshihiro Murata (Preface by)
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Flavoring and Seasoning:...
Japanese Culinary Academy,
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Larousse French Cooking: The...
Editions Larousse
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Mukoita I, Cutting Techniques...
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How I Cook: A Chef's Guide to...
Ben Lippett
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Professional Cooking, with...
Wayne Gisslen
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Professional Cooking for...
Wayne Gisslen
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Ikarus Invites the World's...
Martin Klein,
Ikarus Team
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The Pastry Chef Handbook ...
Pierre Paul Zeiher,
Jean Michel Truchelut
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Eleven Madison Park: The...
Daniel Humm
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Forage for Flavor: Förfinad...
Björn Olfenius
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The Cake Bible, 35th...
Rose Levy Beranbaum,
Woody Wolston
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Making It: Success in the...
Ellen T Meiser
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The French Chef Handbook ...
Michel Maincent-Morel
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The Art of Cooking
Peter C Brenner
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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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Experiencing and Envisioning...
Ricardo Bonacho (Editor),
Mariana Eidler (Editor)
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Canning And Preserving
Mrs. Sarah Tyson (Heston) Rorer (Creator)
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Forkin Good: Simple. Easy....
Eric Levine
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Fusion Flavors: Creative Mash...
Gideon Rayburn
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