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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
Molecular Gastronomy: Scientific Cuisine Demystified

Molecular Gastronomy:...

by Jose Sanchez
  • Published in 2015
  • 320
Culinary Math, Third Edition

Culinary Math, Third E...

by Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
  • Published in 2007
  • 272
Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation, Second Edition

Seafood Handbook: The...

by The Editors of Seafood Business
  • Published in 2009
  • 288
Garde Manger: The Art and Craft of the Cold Kitchen, Fourth Edition

Garde Manger: The Art...

by The Culinary Institute of America (CIA)
  • Published in 2012
  • 720
Nutrition for Foodservice and Culinary Professionals, 10th Edition

Nutrition for Foodserv...

by Karen E. Drummond
  • Published in 2021
  • 444
The Professional Chef, Tenth Edition Loose-Leaf Print Companion

The Professional Chef,...

by The Culinary Institute of America (CIA)
Arranging Food Beautifully: Tray and Steam Table Art

Arranging Food Beautif...

by Susan E. Mitchell
Garde Manger: The Art and Craft of the Cold Kitchen, Fourth Edition

Garde Manger: The Art...

by The Culinary Institute of America (CIA)
Garde Manger: The Art and Craft of the Cold Kitchen, Second Edition, Instructor's Manual

Garde Manger: The Art...

by The Culinary Institute of America (CIA)
  • Published in 2004
Catering: A Guide to Managing a Successful Business Operation, Second Edition

Catering: A Guide to M...

by The Culinary Institute of America (CIA), The Culinary Institute of America (CIA)
  • Published in 2015
  • 320
Tasting Success: Your Guide to Becoming a Professional Chef

Tasting Success: Your...

by Charles Carroll
  • Published in 2010
  • 160

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