The Cake Bible, 35th...
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Woody Wolston
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The Professional Chef
The Culinary Institute of America (Cia)
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The King Arthur Baking School...
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Sauces: Classical and...
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Oaxaca: Home Cooking from the...
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Javier Cabral
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Professional Baking
Wayne Gisslen
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Professional Cooking
Wayne Gisslen
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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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Remarkable Service
The Culinary Institute of America (Cia)
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Purchasing: Selection and...
Andrew H Feinstein,
John M Stefanelli
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Sharp: The Definitive...
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Molly DeCoudreaux (Photographer)
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Plating for Gold: A Decade of...
Tish Boyle
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Making It: Success in the...
Ellen T Meiser
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Fundamentals of Menu Planning
Paul J McVety,
Bradley J Ware
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Food for Fifty
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The Art of Modern Cake: Cake...
Heidi Holmon
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Welcome to Culinary School: A...
Daniel Traster
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Restaurant Service Basics
Sondra J Dahmer,
Kurt W Kahl
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Master Class with Toba...
Toba M Garrett
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Culinary Calculations:...
Terri Jones
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Essentials of Professional...
Wayne Gisslen
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The Pastry Chef's Companion:...
Glenn Rinsky,
Laura Halpin Rinsky
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Leadership Lessons from a...
Charles Carroll
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