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The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising

The Art of Beef Cuttin...

by Kari Underly
  • Published in 2011
  • 240
Beverage Industry Microfiltration

Beverage Industry Micr...

by Nathan Starbard
  • Published in 2008
  • 304
Grossman's Guide to Wines, Beers, and Spirits (7th Edition, Revised)

Grossman's Guide to Wi...

by Harold J. Grossman
  • Published in 1983
  • 672
Club Cuisine: Cooking with a Master Chef

Club Cuisine: Cooking...

by Edward G. Leonard
  • Published in 2006
  • 288
Le Cordon Bleu Wine Essentials: Professional Secrets to Buying, Storing, Serving, and Drinking Wine

Le Cordon Bleu Wine Es...

by Le Cordon Bleu
  • Published in 2001
  • 192
A Neoclassic View of Plated Desserts: Grand Finales

A Neoclassic View of P...

by Tish Boyle, Timothy Moriarty
  • Published in 2000
  • 304
Grand Finales: The Art of the Plated Dessert

Grand Finales: The Art...

by Timothy Moriarty, Timothy Moriarty
  • Published in 1996
  • 368
Classical Cooking The Modern Way: Recipes, 3rd Edition

Classical Cooking The...

by Arno Schmidt
  • Published in 1997
  • 432
Art of Garnishing

Art of Garnishing

by Inja Nam, Arno Schmidt
  • Published in 1993
  • 128
Wine Appreciation, 2nd Edition

Wine Appreciation, 2nd...

by Richard P. Vine
  • Published in 1997
  • 512
The Professional Garde Manger: A Guide to the Artof the Buffet

The Professional Garde...

by David Paul Larousse
  • Published in 1996
  • 440

Showing 253 - 263 of 263 results

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