The Professional Chef
The Culinary Institute of America (CIA)
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The Chocolatier’s Kitchen : recipe book
The proud collective of Callebaut Chefs
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Brewing Yeast and Fermentation
Christopher Boulton
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£73.25
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Add to BasketProfessional Baking
Wayne (The Culinary Institute of America) Gisslen
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Culinary Landmarks : A Bibliography of Canadian Cookbooks, 1825-1949
Elizabeth Driver
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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Gastronativism : Food, Identity, Politics
Fabio (Editor in Chief, The Inquisitive Eater) Parasecoli
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The Role of Nutrition in Maintaining Health in the Nation's Elderly : Evaluating Coverage of Nutrition Services for the Medicare Population
Institute of Medicine
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