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Hors D'Oeuvres at Home with The Culinary Institute of America
The Culinary Institute of America is the nation's most influentialtraining school for professional cooks. --Time magazine The Culinary;
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Floortje Gaat Weer Naar School
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Exploring Wine
wat ouderdomsvlekjes als je op de bovenkant kijkt;...
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Meso focus 83 - De ring van Moebius
Dit boek is nog niet in productie genomen; de verschijningsdatum is derhalve nog niet bekend.<;...
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Kitchen Pro Series
chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary;
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Dining With Sherlock Holmes
which has become a tradition with the Culinary Institute of America. All the recipes are served with a little relevant history and research.;
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Kitchen Pro Series
Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and;
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Culinary Careers
A comprehensive guide to pursuing a culinary career, written by a president of New York City's Institute of Culinary Education, shares;
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Professional Bread Baking
the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional;
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Math for the Professional Kitchen
provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily;
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Chocolates & Confections
Culinary Institute of America, from Wiley;
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The Dessert Book
Provides hundreds of recipes for puddings, souffles, cold desserts, pastries, pies, cakes, cookies, ;...
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Kitchen Pro Series
Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing;
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Standing the Heat
Make sure your culinary arts students are prepared for the real world! Standing the Heat: Assuring Curriculum Quality in Culinary Arts;
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Archaeological Institute of America 118th Annual Meeting Abstracts, Volume 40
Abstracts of the 118th annual meeting of the Archaeological Institute of America, held January 5-8, 2017 in Toronto, Ontario.;
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Archaeological Institute of America 117th Annual Meeting Abstracts, Volume 39
Abstracts of the 117th annual meeting of the Archaeological Institute of America, January 6-9, 2016 in San Francisco, California.;
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Culinary Tourism
Culinary Tourism discusses the basic concept of tourism together with the concept of culinary tourism. It includes significant trends;
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The Recipe Writer's Handbook
objectives in full measure. -Irena Chalmers, author and professional food writing lecturer at The Culinary Institute of America The First Edition;
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Welcome to Culinary School
to thrive in culinary school and succeed in the culinary industry. More than a book on culinary jobs and certification requirements, it;
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Manga Cookbook
An illustrated step-by-step guide to preparing simple Japanese dishes using ingredients found in eve;...
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Journal of the International Institute for Law and Medicine 2015
The annual Journal of the International Institute for Law and Medicine examines legal issues relating to health care, medicinal products;
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Nutrition for the Culinary Arts
For courses in Nutrition and Culinary Arts. Combining the science of nutrition with the art of culinary professions, this text provides a;
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Baking & Pastry Mastering Art Craft 3 E
as an indispensable guide and the ultimate baking and pastry reference, the latest edition of Baking and Pastry from The Culinary Institute;
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A Neoclassic View of Plated Desserts
provided recipes that do just that-and they do it magnificently! -Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone;
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Food and Beverage Service
Hospitality Management Instructor The Culinary Institute of America Wiley Professional Restaurateur Guides Food and Beverage Service Customer service;
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The Professional Chef
The bible for all chefs. Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, the Professional;
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