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Books
616 products found in Professional.
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Applied Math for Food Service: Sarah R. Labensky
Paperback, 2009
Not in stock. Add to Wish List or Pre-order this Product! |
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On Cooking: Techniques from Expert Chefs: Sarah Labensky
Hardcover, 2008
Not in stock. Add to Wish List or Pre-order this Product! |
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The Master Butcher's Singing Club: Louise Erdrich
Audio, 2008
Not in stock. Add to Wish List or Pre-order this Product! |
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Garde Manger: The Art and Craft of the Cold Kitchen: Culinary Institute of America
Hardcover, 2008
$38.50 (Save 45%) |
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Careers for Gourmets & Others Who Relish Food: Mary Deirdre Donovan
Paperback, 2008
$14.90 |
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Garde Manger: The Art and Craft of the Cold Kitchen
Hardcover, 2008
$41.93 (Save 40%) |
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So You Are a Chef: Managing Your Culinary Career: Brad Barnes, Karen Eich Drummond, Lisa M. Brefere
Other, 2008
$14.19 (Save 43%) |
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So You Want to Be a Chef?: Your Guide to Culinary Careers: Brad Barnes, Karen Eich Drummond, Lisa M. Brefere
Paperback, 2008
$22.33 (Save 36%) |
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Garde Manger: The Art and Craft of the Cold Kitchen: CIA Culinary Institute of America
Paperback, 2008
$13.61 (Save 45%) |
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Taste of Tombstone: A Hearty Helping of History: Sherry Monahan
Paperback, 2008
$11.71 (Save 41%) |
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On the Line: Christine Muhlke, Eric Ripert
Hardcover, 2008
Not in stock. Add to Wish List or Pre-order this Product! |
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Under Pressure: Thomas Keller
Hardcover, 2008
$63.95 (Save 14%) |
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Baking and Pastry Formulas: Johnson
Binding Unknown, 2008
Not in stock. Add to Wish List or Pre-order this Product! |
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Restaurant Service Basics: Kurt W. Kahl, Sondra J. Dahmer
Paperback, 2008
$23.56 (Save 21%) |
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The Professional Chef: In the Hands of a Chef Set, Student Edition: CIA Culinary Institute of America
Hardcover, 2008
$172.36 |
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Professional Chef - Level 3 - S/Nvq: Gary Hunter, Patrick Carey, Terry Tinton
Paperback, 2008
$51.40 (Save 1%) |
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Practical Cookery Dynamic Learning Expansion Pack: David Foskett, John Campbell, Victor Ceserani
Paperback, 2008
Not in stock. Add to Wish List or Pre-order this Product! |
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Profitable Menu Planning: Jennifer Galipeau, John A. Drysdale, John Courtney
Other, 2007
$58.58 (Save 33%) |
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Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs: Donna J. Faria, Edward E. Sanders, Timothy H. Hill
Other, 2007
$40.52 (Save 48%) |
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The Fundamental Techniques of Classic Cuisine: French Culinary Institute, Judith Choate
Hardcover, 2007
$38.94 (Save 48%) |
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