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101. The Professional Chef, Enhanced Etext
by The Culinary Institute Of America (Cia)
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2011, Wiley Global Education US
eBook ISBN: 9780470421352
Edition: 9th edition
Format: EPUB eBook
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$36.00
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102. Wedding Cake Art and Design: a Professional Approach
by Toba M. Garrett
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2010, Wiley Global Education US
eBook ISBN: 9780470381335
Edition: 1st edition
Format: PDF eBook
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$15.00
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103. Purchasing for Chefs: a Concise Guide
by Andrew H Feinstein
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2009, Wiley Global Education US
eBook ISBN: 9780470292167
Edition: 2nd edition
Format: PDF eBook
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$26.00
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104. The Book of Yields: Accuracy in Food Costing and Purchasing
by Francis T. Lynch
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2010, Wiley Global Education US
eBook ISBN: 9780470197493
Edition: 8th edition
Format: PDF eBook
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$30.00
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105. Professional Garde Manger: a Comprehensive Guide to Cold Food Preparation
by Lou Sackett; Jaclyn Pestka; Wayne Gisslen
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2010, Wiley Global Education US
eBook ISBN: 9780470179963
Edition: 1st edition
Format: PDF eBook
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$128.95
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106. Leadership Lessons From a Chef: Finding Time to Be Great
by Charles Carroll
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2007, Wiley Global Education US
eBook ISBN: 9780470125304
Edition: 1st edition
Format: EPUB eBook
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$19.00
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107. Restaurant Service Basics
by Sondra J. Dahmer, Kurt W. Kahl
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2008, Wiley Global Education US
eBook ISBN: 9780470107850
Edition: 2nd edition
Format: PDF eBook
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$19.00
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108. So You Want to Be a Chef? : Your Guide to Culinary Careers
by Lisa M. Brefere; Karen E. Drummond; Brad Barnes
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2008, Wiley Global Education US
eBook ISBN: 9780470088562
Edition: 2nd edition
Format: PDF eBook
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$18.00
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109. In the Hands of a Chef: the Professional Chef's Guide to Essential Kitchen Tools
by The Culinary Institute Of America
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2007, Wiley Global Education US
eBook ISBN: 9780470080269
Edition: 1st edition
Format: PDF eBook
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$13.00
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110. Fundamentals of Menu Planning
by Paul J. McVety, Bradley J. Ware, Claudette Levesque Ware
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2008, Wiley Global Education US
eBook ISBN: 9780470072677
Edition: 3rd edition
Format: PDF eBook
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$24.00
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111. The Pastry Chef's Companion: a Comprehensive Resource Guide for the Baking and Pastry Professional
by Glenn Rinsky; Laura Halpin Rinsky
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2008, Wiley Global Education US
eBook ISBN: 9780470009550
Edition: 1st edition
Format: PDF eBook
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$6.00
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112. Back of the House
by Scott Haas
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2013, Penguin US
eBook ISBN: 9780425256107
Format: EPUB eBook
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$17.99
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113. Sensory Evaluation of Food
by Harry T. Lawless; Hildegarde Heymann
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1995, Springer Nature
eBook ISBN: 9780412994418
Edition: 1999 edition
Format: PDF eBook
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$26.70
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