The Instant Coffee Shop : How to Open a Cafe in a Week
Darcy Millar
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ForkFight! : Whisks, Risks, and Conflicts Behind the Restaurant Curtain
Mark H. Brezinski
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Georgia's Cakes : A step-by-step masterclass to make every cake a showstopper
Georgia Green
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Understanding Food : Principles & Preparation
Amy (University of Hawaii, Manoa) Brown
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Managing People in Commercial Kitchens : A Contemporary Approach
Charalampos Giousmpasoglou
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Advanced Bread and Pastry
Michel Suas
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A Waiter in Paris : Adventures in the Dark Heart of the City
Edward Chisholm
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Practical Professional Cookery
H. Cracknell
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The Prince Rupert Hotel for the Homeless : A True Story of Love and Compassion Amid a Pandemic
Christina Lamb
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Institut Paul Bocuse Gastronomique : The definitive step-by-step guide to culinary excellence
Institut Paul Bocuse
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Starting and Running a Restaurant For Dummies, UK Edition
Carol Godsmark
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The Prince Rupert Hotel for the Homeless : A True Story of Love and Compassion Amid a Pandemic
Christina Lamb
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Restaurant Babylon
Imogen Edwards-Jones
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
Professor David Foskett
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Professional Patisserie: For Levels 2, 3 and Professional Chefs
Neil Rippington
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Advanced Professional Chef Level 3 Diploma
Terry (Westminster Kingsway College) Tinton
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Restaurant Success by the Numbers, Second Edition : A Money-Guy's Guide to Opening the Next New Hot Spot
Roger Fields
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How Baking Works : Exploring the Fundamentals of Baking Science
Paula I. (Johnson & Wales University, RI) Figoni
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Maths & English for Hospitality and Catering : Functional Skills
Andrew (teaches secondary education in New South Wales and So Spencer
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The Professional Chef
The Culinary Institute of America (CIA)
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Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery
Professor David Foskett
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