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The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry Instructor's Manual

The Professional Pastr...

by Bo Friberg
  • Published in 2002
Exploring Wine 2e Instructor's Manual

Exploring Wine 2e Inst...

by Steven Kolpan
  • Published in 2001
Instructor's Manual to Accompany American Regional Cuisine

Instructor's Manual to...

by The International Culinary Schools at The Art Institutes
  • Published in 2002
Baking and Pastry: Mastering the Art and Craft, Instructor's Manual

Baking and Pastry: Mas...

by The Culinary Institute of America (CIA)
  • Published in 2004
Instructor's Manual to Accompany Fundamentals of Menu Planning, Second Edition

Instructor's Manual to...

by Paul J. McVety
  • Published in 2001
Professional Baking Instructor's Guide, Third Edition

Professional Baking In...

by Wayne Gisslen
  • Published in 2001
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

Remarkable Service: A...

by The Culinary Institute of America (CIA)
  • Published in 2001
Being Vegetarian

Being Vegetarian

by The American Dietetic Association (ADA)
  • Published in 1996
Edible Art

Edible Art

by David Paul Larousse
  • Published in 1986
The Soup Bible

The Soup Bible

by David Paul Larousse
  • Published in 1997
PROFESSIONAL BAKING (TRADE EDITION)

PROFESSIONAL BAKING (T...

by Wladyslaw Romanowski
  • Published in 1985
Grossman's Guide to Wines, Beers, and Spirits, Second Edition

Grossman's Guide to Wi...

by Harold J. Grossman
  • Published in 2016
  • 672

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