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Professional Cooking, 4th Edition, College

Professional Cooking,...

by Wayne Gisslen
  • Published in 1998
  • 896
International Cuisine

International Cuisine

by The International Culinary Schools at The Art Institutes
  • Published in 2008
  • 864
Culinary Calculations: Simplified Math for Culinary Professionals

Culinary Calculations:...

by Terri Jones
  • Published in 2003
  • 216
Study Guide to Accompany Professional Cooking, 5thEdition

Study Guide to Accompa...

by Wayne Gisslen
  • Published in 2002
  • 256
The Professional Chef, Seventh Edition Study Guide

The Professional Chef,...

by The Culinary Institute of America (CIA)
  • Published in 2001
  • 272
Study Guide to Accompany Professional Cooking 3E

Study Guide to Accompa...

by Wayne Gisslen
  • Published in 1994
  • 240
Teacher's Manual t/a Professional Cooking forCanadian Chefs 5 edition

Teacher's Manual t/a P...

by Wayne Gisslen, Le Cordon Bleu
  • Published in 2002
  • 412
Study Guide t/a Professional Cooking for CanadianChefs 5th Edition

Study Guide t/a Profes...

by Wayne Gisslen, Le Cordon Bleu
  • Published in 2004
Cooking Basics For Dummies, UK Edition

Cooking Basics For Dum...

by Marie Rama
  • Published in 2009
  • 316
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

Showing 337 - 348 of 431 results

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