Becoming a Chef
Andrew Dornenburg,
Karen Page
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The Professional Chef's Art...
Frederic H Sonnenschmidt,
John F Nicolas
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Mich Turner's Cake School:...
Mich Turner
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How to Bake More Bread:...
Michael Kalanty
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Molecular Gastronomy at Home:...
Jozef Youssef
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I'll Try Anything Once: My...
Prue Leith
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Fearless Seafood Cooking: A...
Brooke T Vaccaro,
John A Vaccaro
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The Book of Yields: Accuracy...
Francis T Lynch
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eBook from $30.00
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In the Hands of a Chef: The...
The Culinary Institute of America (Cia)
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eBook from $13.00
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Tru: A Cookbook from the...
Rick Tramonto,
Tim Turner (Photographer)
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eBook from $4.99
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The Recipe: Classic Dishes...
Josh Emett
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Wolfgang Puck Adventures in...
Wolfgang Puck
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Mukoita II, Cutting...
Japanese Culinary Academy,
Yoshihiro Murata (Preface by)
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The French Chef Handbook ...
Michel Maincent-Morel
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The Stinking Cookbook: From...
Jerry Dal Bozzo
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Staff Meals from Chanterelle
Melicia Phillips,
David Waltuck
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Plant-Based Nutrition, 2e
Julieanna Hever,
Raymond J Cronise
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New Mrs Lee's Cookbook, The -...
Shermay Lee
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The Cocktail Lab: Unraveling...
Tony Conigliaro
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The French Kitchen Cookbook:...
Patricia Wells
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The Complete Milk Street TV...
Christopher Kimball
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Coffee Isn't Rocket Science:...
Sebastien Racineux,
Chung-Leng Tran
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Culinary Boot Camp: Five Days...
Culinary Institute of America,
Martha Rose Shulman
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Doughs, Batters
Roland Bilheux,
Ronald Bilheux
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