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Cooking Methods Professional

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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
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
Study Guide to Accompany Professional Cooking, 6th Edition

Study Guide to Accompa...

by Wayne Gisslen
  • Published in 2006
  • 272
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
Essentials of Professional Cooking, Second Edition

Essentials of Professi...

by Wayne Gisslen
  • Published in 2015
  • 592
Professional Cooking, 7th Edition

Professional Cooking,...

by Wayne Gisslen
  • Published in 2010
  • 1120
Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook

Fundamentals of Profes...

by Donald V. Laconi
  • Published in 1995
  • 216
Menu Pricing & Strategy, 4th Edition

Menu Pricing & Strateg...

by David V. Pavesic, David V. Pavesic
  • Published in 1996
  • 240
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, Second Edition

Remarkable Service: A...

by The Culinary Institute of America (CIA)
  • Published in 2009
  • 304

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