The Professional Chef
Author: The Culinary Institute of America
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
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The French Laundry Cookbook
Author: Thomas Keller
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Charcuterie: The Craft of Salting, Smoking, and Curing
Author: Michael Ruhlman
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Culinary Artistry
Author: Andrew Dornenburg
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Bouchon
Author: Thomas Keller
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
Manufacturer: Columbia University Press
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Amuse-Bouche: Little Bites That Delight Before the Meal Begins
Author: Rick Tramonto
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Boulevard: The Cookbook
Author: Nancy Oakes
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
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Spice: Flavors of the Eastern Mediterranean
Author: Ana Sortun
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Digital Food Photography
Author: Lou Manna
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
Manufacturer: Columbia University Press
ListPrice: $29.95
Offer: $19.77
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Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
Author: Heston Blumenthal
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Club Cuisine: Cooking with a Master Chef
Author: Edward G. Leonard
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Heat: An Amateur`s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Author: Bill Buford
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Big Small Plates
Author: Cindy Pawlcyn
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Happy in the Kitchen: The Craft of Cooking, the Art of Eating
Author: Michel Richard
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Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
Author: Yoshihiro Murata
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Food Art: Garnishing Made Easy
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Nobu West
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Michael Mina: The Cookbook
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Chocolate and Vanilla
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Kitchen Chemistry
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The Professional Chef
Author: Culinary Institute of America
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David Burke's New American Classics
Author: David Burke
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The Appetizer Atlas: A World of Small Bites
Author: Arthur L. Meyer
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Culinary Carving and Plate Decoration
Author: Harvey Rosen
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Bite Size: Elegant Recipes for Entertaining
Author: Francois Payard
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Bite Size: Elegant Recipes for Entertaining
Author: Francois Payard
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Dishing with Style: Secrets to Great Tastes and Beautiful Presentations
Author: Rori Trovato
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Arranging Food Beautifully: Tray and Steam Table Art
Author: Susan E. Mitchell
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Elements of Taste, The
Author: Gray Kunz
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