Advanced Bread and Pastry
Michel Suas
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Furniture With Soul: Master Woodworkers And Their Craft
David Savage
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Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling
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Burn the Place : A Memoir
Iliana Regan
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Creative Economy and Sustainable Development : The Context of Indian Handicrafts
Madhura Dutta
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Chef's Compendium of Professional Recipes
Edward Renold
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£175.00
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Milady Standard Makeup
Michelle D'Allaird
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Managing Facilities
Christine Jones
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Wedding Cake Art and Design : A Professional Approach
Toba M. (Institute of Culinary Education, NY) Garrett
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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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Sea and Smoke : Flavors from the Untamed Pacific Northwest
Blaine Wetzel
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Professional Table Service
Sylvia Meyer
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Professional Event Coordination
Julia Rutherford Silvers
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The 21st Century Meeting and Event Technologies : Powerful Tools for Better Planning, Marketing, and Evaluation
Seungwon "Shawn" (Point Pleasant, New Jersey, USA) Lee
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Plating for Gold : A Decade of Dessert Recipes from the World and National Pastry Team Championships
Tish (Ecole de Cuisine La Varenne, France) Boyle
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Dry Stone Walls : Basics, Construction, Significance
Environmental Action Foundation
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Introduction to Management in the Hospitality Industry
Clayton W. (Whittemore School of Business and Economics, Univ Barrows
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Garde Manger : The Art and Craft of the Cold Kitchen
The Culinary Institute of America (CIA)
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Housekeeping Management
Matt A. (Northern Arizona University) Casado
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Classical Cooking the Modern WayRecipes 3e & Clasical Cooking the Modern Way: Methods and Techniques 3e Set
Philip Pauli
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Purchasing : A Guide for Hospitality Professionals
David K. Hayes
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The Routledge Handbook of Gastronomic Tourism
Saurabh Kumar (North Eastern Hill University, India) Dixit
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Pairing with the Masters : A Definitive Guide to Food and Wine
Ken (Certified Master Chef) Arnone
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Catering : A Guide to Managing a Successful Business Operation
Bruce Mattel
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