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The Professional Pastry Chef, Second Edition

The Professional Pastr...

by Bo Friberg
  • Published in 1990
Chef's Book of Formulas, Yields, and Sizes

Chef's Book of Formula...

by Arno Schmidt
  • Published in 1990
Instructor's Manual to Accompany The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

Instructor's Manual to...

by Ewald Notter
The Professional Chef's Art of Garde Manger, Fourth Edition

The Professional Chef'...

by Frederic H. Sonnenschmidt
  • Published in 1988
The Chef's Companion: A Concise Dictionary of Culinary Terms

The Chef's Companion:...

by Elizabeth Riely
  • Published in 1986
Instructor's Manual to accompany How Baking Works: Exploring the Fundamentals of Baking Science, Third Edition

Instructor's Manual to...

by Paula I. Figoni
Instructor's Manual to Accompany Professional Cake Decorating, Second Edition

Instructor's Manual to...

by Toba M. Garrett
The Master Dictionary of Food and Wine

The Master Dictionary...

by Joyce Rubash
  • Published in 1990
The Professional Chef, Fifth Edition Student Workbook

The Professional Chef,...

by The Culinary Institute of America (CIA)
  • Published in 1992
Menu Pricing and Strategy, Third Edition

Menu Pricing and Strat...

by Jack E. Miller
  • Published in 1992
Professional Baking, Sixth Edition

Professional Baking, S...

by Wayne Gisslen
  • Published in 2012
Meat Buyer's Guide for Main Street Meats Custom

Meat Buyer's Guide for...

by NAMP North American Meat Processors Association
  • Published in 2007

Showing 253 - 264 of 422 results

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