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At Your Service: A Hands-On Guide to the Professional Dining Room

At Your Service: A Han...

by The Culinary Institute of America (CIA), John W. Fischer
  • Published in 2005
  • 224
Food Preparation for the Professional, 2nd Edition

Food Preparation for t...

by David A. Mizer, Mary Porter, Beth Sonnier
  • Published in 1987
  • 544
The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service

The Wine, Beer, and Sp...

by The International Culinary Schools at The Art Institutes, Joseph LaVilla
  • Published in 2009
  • 528
Baking For Special Diets

Baking For Special Die...

by The Culinary Institute of America (CIA), The Culinary Institute of America (CIA)
  • Published in 2016
  • 264
Professional Baking, Seventh Edition

Professional Baking, S...

by Wayne Gisslen
  • Published in 2016
  • 792
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confect...

by Peter P. Greweling, The Culinary Institute of America (CIA)
  • Published in 2007
  • 400
Study Guide to Accompany Professional Baking, Fifth Edition

Study Guide to Accompa...

by Wayne Gisslen
  • Published in 2008
  • 220
Study Guide to Accompany Professional Cooking, 6th Edition

Study Guide to Accompa...

by Wayne Gisslen
  • Published in 2006
  • 272
Bread: A Baker's Book of Techniques and Recipes

Bread: A Baker's Book...

by Jeffrey Hamelman
  • Published in 2004
  • 432
Culinary Math, Fourth Edition

Culinary Math, Fourth...

by The Culinary Institute of America (CIA), Julia Hill, The Culinary Institute of America (CIA)
  • Published in 2016
  • 240
Garde Manger: The Art and Craft of the Cold Kitchen, Third Edition CUSTOM

Garde Manger: The Art...

by The Culinary Institute of America (CIA)
  • Published in 2008
  • 688
At Your Service: A Hands-On Guide to the Professional Dining Room

At Your Service: A Han...

by John W. Fischer
  • Published in 2005
  • 224

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