The Professional Chef
The Culinary Institute of America (CIA)
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The Elements of Dessert
Francisco J. (The Culinary Institute of America, Hyde Park, NY Migoya
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Frozen Desserts
The Culinary Institute of America (CIA)
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In the Hands of a Chef : The Professional Chef's Guide to Essential Kitchen Tools
The Culinary Institute of America (CIA)
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Modern Batch Cookery
The Culinary Institute of America (CIA)
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Artisan Breads at Home
The Culinary Institute of America (CIA)
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Cookies at Home with The Culinary Institute of America
The Culinary Institute of America (CIA)
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Cooking at Home with the Culinary Institute of America
The Culinary Institute of America (CIA)
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In the Hands of a Baker
The Culinary Institute of America (CIA)
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Techniques of Healthy Cooking
The Culinary Institute of America (CIA)
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From the Recipe Files of the C.I.A. : The Culinary Institute of America
The Culinary Institute of America (CIA)
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Preserving: Putting Up the Season's Bounty
The Culinary Institute of America (CIA)
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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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Right to Food: Methodological Toolbox : Six Volume Set
Food and Agriculture Organization of the United Nations
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Lait et Produits Laitiers, Commission FAO/OMS du Codex Alimentarius - Deuxieme edition.
Food and Agriculture Organization of the United Nations
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Leche y Productos Lacteos, Comision FAO/OMS del Codex Alimentarius - Segunda edicion.
Food and Agriculture Organization of the United Nations
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Pulses (Spanish) : Nutritious Seeds for a Sustainable Future
Food and Agriculture Organization of the United Nations
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Pulses (Recipes) (Spanish) : A Global Journey Through Recipes from Leading Chefs
Food and Agriculture Organization of the United Nations
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