Straw Plaiting : Heritage Techniques for Hats, Trimmings, Bags and Baskets
Veronica Main
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Institut Paul Bocuse Gastronomique : The definitive step-by-step guide to culinary excellence
Institut Paul Bocuse
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Principles of Farriery
Christopher Colles
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Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling
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£61.00
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Creative Economy and Sustainable Development : The Context of Indian Handicrafts
Madhura Dutta
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Milady Standard Makeup
Michelle D'Allaird
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Grand Finales : The Art of the Plated Dessert
Tish (Editor of Chocolatier and Pastry Art & Design) Boyle
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Professional Cake Decorating
Toba M. (Institute of Culinary Education) Garrett
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Hotel Industry & Housekeeping Management
Piyush Bhatnagar
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Non-Commercial Food Service Manager's Handbook : A Complete Guide to Hospitals, Nursing Homes, Military, Prisons, Schools & Churches with Companion CD-ROM.
Douglas Robert Brown
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Modern Batch Cookery
The Culinary Institute of America (CIA)
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Managing People in Commercial Kitchens : A Contemporary Approach
Charalampos Giousmpasoglou
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Encyclopedia of Restaurant Training : A Complete Ready-to-Use Training Program for all Positions in the Food Service Industry.
Douglas Robert Brown
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Professional Caterer's Handbook : How to Open & Operate a Financially Successful Catering Business
Lorsa Arduser
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Tasting Success : Your Guide to Becoming a Professional Chef
Charles (River Oaks Country Club, TX) Carroll
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Catering : A Guide to Managing a Successful Business Operation
Bruce Mattel
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The Dessert Architect
Robert (Los Angeles' Trade Technical College) Wemischner
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