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Lab Manual for Brown`s Understanding Food : Principles and Preparation (2ND 04)
Amy Christine Brown
Paperback
ISBN13: 978-0534506148
ISBN10: 0534506143
Leadership Lessons From a Chef : Finding Time to Be Great (08)
Charles Carroll
Paperback
ISBN13: 978-0470125304
ISBN10: 0470125306
eTextbook
$16.50
Making of a Pastry Chef : Recipes and Inspiration from America`s Best Pastry Chefs (99)
Andrew Maclauchlan and Scott Vlaun
Paperback
ISBN13: 978-0471293200
ISBN10: 0471293202
MasterCook CD on Cooking (Software) (4TH 07)
Sarah R. Labensky
Box
ISBN13: 978-0132398886
ISBN10: 0132398885
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$10.05
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Meal Management (6TH 84)
Kinder
Hardback
ISBN13: 978-0023641503
ISBN10: 0023641509
Meat Buyers Guide : Beef, Lamb, Veal, Pork, and Poultry ((REV)07)
North American Meat Processors Association
Spiral
ISBN13: 978-0471747215
ISBN10: 0471747211
Meat Identification, Fabrication and Utilization (09)
Thomas Schneller
Hardback
ISBN13: 978-1428319943
ISBN10: 1428319948
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$57.48
eTextbook
$14.49
Modern Garde Manager (2ND 12)
Robert B Garlough
Hardback
ISBN13: 978-1111307615
ISBN10: 111130761X
eTextbook
$30.99
Modern Garde Manger (06)
Robert B. Garlough and Angus Campbell
Hardback
ISBN13: 978-1401850098
ISBN10: 140185009X
Nasty Bits : Collected Varietal Cuts, Usable Trim, Scraps, and Bones (06)
Anthony Bourdain
Paperback
ISBN13: 978-1596913608
ISBN10: 1596913606
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$9.73
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