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Culinary Institute of America

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Books

Building a Better Vocabulary
Building a Better Vocabulary
Culinary Institute of America, Teaching Company, Kevin Flanigan, Connie Guttersen, Bill Briwa
Culinary Institute of America, Franz K. Lemoine
How to Plan a Food Service Operation
How to Plan a Food Service Operation
Culinary Institute of America, Franz K. Lemoine
The New Professional Chef
The New Professional Chef
Culinary Institute of America
Kitchen Pro Series: Guide to Purchasing
Kitchen Pro Series: Guide to Purchasing
Culinary Institute of America, Thomas Schneller, Brad Matthews
In the Hands of a Chef
In the Hands of a Chef
Culinary Institute of America
The Flavors of Asia
The Flavors of Asia
Culinary Institute of America, Mai Pham
Chocolates and Confections
Chocolates and Confections
Culinary Institute of America, Peter P. Greweling
Artisan Breads at Home
Artisan Breads at Home
Culinary Institute of America, Eric Kastel, Cathy Charles
Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
Culinary Institute of America, Mark Ainsworth

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