The Fundamental Techniques of Classic Pastry Arts
Judith Choate
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Chef's Compendium of Professional Recipes
Edward Renold
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The Complete Keller : The French Laundry Cookbook & Bouchon
Thomas Keller
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Petersham Nurseries
The Boglione Family
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The NoMad Cookbook
Daniel Humm
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Science in the Kitchen and the Art of Eating Well
Pellegrino Artusi
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Inspired by...
Stephen Terry
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The Fundamental Techniques of Classic Cuisine
French Culinary Institute
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Classical Cooking The Modern Way : Methods and Techniques
Philip Pauli
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Wine Myths & Reality
Benjamin Lewin
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Professional Charcuterie : Sausage Making, Curing, Terrines, and Pates
John (Cincinnati State Technical & Community College, Ohio) Kinsella
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New Persian Cooking : A Fresh Approach to the Classic Cuisine of Iran
Jila Dana-Haeri
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European Gastronomy into the 21st Century
Cailein Gillespie
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elBulli 2005 - 2011
Ferran Adria
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The Pastry Chef Handbook: La Patisserie de Reference
Pierre Paul Zeiher
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Champagne Magnum Opus
Richard Juhlin
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Le Domaine de la Romanee-Conti
Gert Crum
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Lord Krishna's Cuisine : The Art of Indian Vegetarian Cooking
Yamuna Devi
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Consumption, Food and Taste
Alan Warde
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Adobe Premiere Pro CC Classroom in a Book (2019 Release)
Maxim Jago
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Milk Into Cheese : The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
David Asher
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Bread Baking : An Artisan's Perspective
Daniel T. (Culinard) DiMuzio
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Frozen Desserts
The Culinary Institute of America (CIA)
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Quilt Recipes
Jen Kingwell
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