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Cooking

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Professional Bread Baking

Professional Bread Bak...

by Lee Ann Adams, The Culinary Institute of America (CIA), Lee Ann Adams
  • Published in 2016
  • 408
Culinology: The Intersection of Culinary Art andFood Science

Culinology: The Inter...

by Research Chefs Association
  • Published in 2016
  • 432
PROFESSIONAL COOKING 2ND EDITION (TRADE)

PROFESSIONAL COOKING 2...

by Wayne Gisslen
  • Published in 1989
  • 848
PROFESSIONAL COOKING 2ND EDITION COLLEGE

PROFESSIONAL COOKING 2...

by Wayne Gisslen
  • Published in 1989
  • 848
Chefs Art Secrets of Four Star Cooking at Home

Chefs Art Secrets of F...

by Wayne Gisslen
  • Published in 1992
  • 680
How Baking Works: Exploring the Fundamentals of Baking Science, Second Edition

How Baking Works: Expl...

by Paula I. Figoni
  • Published in 2007
  • 416
Cuisine and Culture: A History of Food and People, Second Edition

Cuisine and Culture: A...

by Linda Civitello
  • Published in 2007
  • 432
American Regional Cuisine, Second Edition

American Regional Cuis...

by The International Culinary Schools at The Art Institutes
  • Published in 2006
  • 576
Professional Cooking, Sixth Edition Trade Version

Professional Cooking,...

by Wayne Gisslen
  • Published in 2006
  • 1088
Menu Solutions: Quantity Recipes for Regular and Special Diets

Menu Solutions: Quanti...

by Sandra J. Frank, Robert E. Baker
  • Published in 1996
  • 784
STUDY GUIDE TO ACCOMPANY PROFESSIONAL COOKING SECOND EDITION

STUDY GUIDE TO ACCOMPA...

by Wayne Gisslen
  • Published in 1989
  • 192
Professional Baking Student Workbook, Fourth Edition

Professional Baking St...

by Wayne Gisslen
  • Published in 2004
  • 160

Showing 301 - 312 of 431 results

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