On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
Manufacturer: Scribner
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Windows on the World Complete Wine Course: 2009 Edition
Author: Kevin Zraly
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Emily Post's Etiquette, 17th Edition (Thumb Indexed)
Author: Peggy Post
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Windows on the World Complete Wine Course: 2008 Edition (Windows on the World Complete Wine Course)
Author: Kevin Zraly
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Culinary Artistry
Author: Andrew Dornenburg
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The Soul of a Chef: The Journey Toward Perfection
Author: Michael Ruhlman
Manufacturer: Penguin (Non-Classics)
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The Making of a Chef: Mastering Heat at the Culinary Institute
Author: Michael Ruhlman
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The Art of Eating
Author: M. F. K. Fisher
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The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
Author: Auguste Escoffier
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Essential Manners for Men: What to Do, When to Do It, and Why
Author: Peter Post
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Becoming a Chef
Author: Andrew Dornenburg
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Lessons in Excellence from Charlie Trotter
Author: Paul Clarke
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A Lady at the Table: A Concise, Contemporary Guide to Table Manners (Gentlemanners Book)
Author: Sheryl Shade
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The New York Times 60-Minute Gourmet
Author: Pierre Franey
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Becoming a Chef: With Recipes and Reflections from America's Leading Chefs
Author: Andrew Dornenburg
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The Little Book Of Etiquette (Miniature Editions)
Author: Dorothea Johnson
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Windows on the World Complete Wine Course: 2007 Edition
Author: Kevin Zraly
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Service That Sells! the Art of Profitable Hospitality
Author: Phil Roberts
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The Professional Chef
Author: Culinary Institute of America
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World of Culinary Supervision, Training, and Management, The (4th Edition)
Author: Jerald W. Chesser
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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
Author: Madeleine Kamman
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Mind Your Own Business: People, Performance, Profits
Author: Jim Sullivan
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Mind Your Own Business: People, Performance, Profits
Author: Jim Sullivan
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Windows on the World Complete Wine Course: 2006 Edition
Author: Kevin Zraly
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World of Culinary Supervision, Training and Management, The (3rd Edition)
Author: Jerald W. Chesser
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The New Etiquette: Real Manners for Real People in Real Situations--An A-to-Z Guide
Author: Marjabelle Young Stewart
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Math Principles for Food Service
Author: Anthony J. Strianese
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Craig Claiborne's Kitchen Primer
Author: Craig Claiborne
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The World of Culinary Supervision, Training, and Management (2nd Edition)
Author: Noel C. Cullen
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Escoffier: Le Guide Culinaire
Author: H. L. Cracknell
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Escoffier: Le Guide Culinaire: The first complete translation into English
Author: Auguste Escoffier
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M.F.K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table
Author: Joan Reardon
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The World of Culinary Supervision, Training and Management
Author: Jerald W. Chesser
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