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Books
339 products found in Quantity.
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Professional Cooking: Wayne Gisslen
Other, 2006
$49.99 (Save 49%) |
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Food For Fifty: Mary Molt
Hardcover, 2005
$67.00 (Save 35%) |
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Professional Chef: Culinary Institute of America
Hardcover, 2006
$34.00 (Save 51%) |
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Rachael Ray 2,4,6,8: Great Meals for Couples or Crowds: Rachael Ray
Paperback, 2006
$2.71 (Save 86%) |
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The Book of Yields: Accuracy in Food Costing And Purchasing: Francis Lynch
Paperback, 2007
$26.63 (Save 37%) |
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Essentials of Professional Cooking: Wayne Gisslen
Hardcover, 2003
$54.40 (Save 40%) |
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Modern Garde Manager: A Global Perspective: Angus Campbell, Robert B Garlough
Hardcover, 2006
$54.29 (Save 40%) |
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The Best Make-Ahead Recipe
Hardcover, 2007
$13.95 (Save 60%) |
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Fix, Freeze, Feast: Kati Neville, Lindsay Tkacsik
Hardcover, 2007
$9.01 (Save 39%) |
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Food For Fifty: Mary Molt
Hardcover, 2000
$30.00 (Save 70%) |
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The Professional Chef: The Culinary Institute of America
Hardcover, 2001
$19.99 (Save 71%) |
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Once-a-Month Cooking: A Proven System for Spending Less Time in the Kitchen And Enjoying Delicious, Homemade Meals Every Day: Mary Beth Lagerborg, Mimi Wilson
Paperback, 2007
$7.92 (Save 38%) |
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Professional Cooking: Wayne Gisslen
Other, 2002
$9.69 (Save 90%) |
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Professional Cooking: Wayne Gisslen
Hardcover, 2006
$47.38 (Save 32%) |
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Professional Cooking: Wayne Gisslen
Paperback, 2006
$10.65 (Save 75%) |
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Practical Food and Beverage Cost Control: Clement Ojugo, Todd Rymer
Hardcover, 1999
$92.98 (Save 28%) |
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The Book of Yields: Accuracy in Food Costing And Purchasing: Francis Lynch
Paperback, 2004
$10.94 (Save 70%) |
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Advanced Professional Cooking: Wayne Gisslen
Hardcover, 1992
$47.70 (Save 55%) |
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Dimensions of the Hospitality Industry: Gerald G. Griffin, Paul R. Dittmer
Hardcover, 2001
$28.92 (Save 70%) |
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Garde Manger: The Art and Craft of the Cold Kitchen: Culinary Institute of America
Hardcover, 2004
$20.00 (Save 69%) |
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