Professional Reference

Baker's Manual, Fifth Edition

• by:
• Amendola, Joseph and Smith, Nicole Rees

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Hors D'Oeuvre Bible

• by:
• Larousse, David P.

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Anton Mosimann's Fish Cuisine

• by:
• Mosimann, Anton

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Remarkable Service:A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

• by:
• Culinary Institute Of America,

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Italian Ingredients Cookbook

• by:
• Whiteman, Kate & Wright, Jeni

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Art Of Garnishing

• by:
• Nam, Inja and Schmidt, Arnold B.

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Exploring Wine, Second EditionCulinary Institute Of America's Complete Guide To Wines Of The World

• by:
• Kolpan, Steven; Smith, Brian H. and Weiss, Michael A.

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International CookingA Culinary Journey

• by:
• Heyman, Patricia A.

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Tableside Cookery

• by:
• Andrioli & Douglas,

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The Everything Guide to Starting and Running a Catering BusinessInsider's Advice on Turning Your Talent into a Career

• by:
• Weinberg, Joyce

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Food and Beverage Cost Control, 4th Edition

• by:
• Dopson, Lea R.

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A Master Class:Sensational Recipes from the Chefs of the New England Culinary Institute and Ellen Michaud

• by:
• New England Culinary Institute,

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The Making of a Chef:Mastering Heat At The Culinary Institute Of America

• by:
• Ruhlman, Michael

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About Professional Baking, The Essentials

• by:
• Sokol, Gail D.

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Fundamentals of Menu Planning, 3rd Edition

• by:
• McVety, Paul J.

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