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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry ProfessionalRinsky, Glenn; Rinsky, Laura Halpin
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Professional Baking with Professional Baking Method Card Package Set, 6EGisslen, Wayne
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The Professional Garde Manger: A Guide to the Art of the BuffetLarousse, David Paul
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Baking and Pastry, 3E: Mastering the Art and CraftThe Culinary Institute of America (CIA)
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Professional Chef Level 2 Diploma, 2EHunter, Gary; Tinton, Terry
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Le Cordon Bleu Cuisine FoundationsLe Cordon Bleu International (COR)
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan ConfectionerGreweling
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Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team ChampionshipsBoyle, Tish
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Working the Plate: The Art of Food PresentationStyler, Christopher; Lazarus, David
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Hotel Management and Operations, 5EO'Fallon, Michael J.; Rutherford, Denney G.
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Molecular Gastronomy: Scientific Cuisine DemystifiedSanchez, Jose
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The Art of the Chocolatier: From Classic Confections to Sensational ShowpiecesNotter, Ewald
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