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The Soul of a Chef: The Journey Toward Perfection

Michael Ruhlman (Edition: Later Printing) Paperback

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Bobby Flays Throwdown!: More Than 100 Recipes from Food Networks Ultimate Cooking Challenge

Bobby Flay, Stephanie Banyas, Miriam Garron (Edition: First) Hardcover

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The Haliimaile General Store Cookbook: Home Cooking from Maui

Beverly Gannon, Bonnie Friedman (Edition: First Edition) Hardcover

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Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals

Rick Smilow, Anne E. McBride (Edition: 1) Paperback

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Becoming a Chef

Andrew Dornenburg, Karen Page (Edition: Revised Edition) Paperback

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101 Things I Learned in Culinary School

Louis Eguaras (Edition: 1) Hardcover

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Becoming a Chef: With Recipes and Reflections from Americas Leading Chefs

Andrew Dornenburg, Karen Page (Edition: 1) Paperback

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The Reach of a Chef: Professional Cooks in the Age of Celebrity

Michael Ruhlman  Paperback

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Prime Time Emeril: More TV Dinners From Americas Favorite Chef

Emeril Lagasse (Edition: 1) Hardcover

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Restaurant Man

Joe Bastianich  Hardcover

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Cooking with Americas Championship Team

Chef Edward G. Leonard  Hardcover

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How I Learned To Cook: Culinary Educations from the Worlds Greatest Chefs

Kimberly Witherspoon, Peter Meehan (Edition: First Edition) Hardcover

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Emerils Delmonico: A Restaurant with a Past

Emeril Lagasse (Edition: 1st) Hardcover

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Garlic and Sapphires: The Secret Life of a Critic in Disguise

Ruth Reichl (Edition: 1ST) Hardcover

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Taste of Home A+ Recipes from Schools Across America: 245 Top-of-the-Class Recipes

Taste Of Home  Paperback

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How to Open a Financially Successful Bakery : With a Companion CD-ROM

Sharon L Fullen, Douglas R Brown  Paperback

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The Stinking Cookbook: From the Stinking Rose, a Garlic Restaurant

Jerry Dal Bozzo (Edition: 1St Edition) Paperback

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Yes, Chef: A Memoir

Marcus Samuelsson, Veronica Chambers  Hardcover

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Dessert University

Roland Mesnier  Hardcover

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Heat: An Amateurs Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

Bill Buford (Edition: First Edition) Hardcover

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The Making of a Chef: Mastering Heat at the Culinary Institute

Michael Ruhlman (Edition: First Edition) Paperback

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Ginger Tea Makes Friends (Ginger Tea Series)

James Barber  Paperback

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Culinary Careers For Dummies

Michele Thomas, Annette Tomei, Tracey Biscontini (Edition: 1) Paperback

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Larousse Gastronomique

Jenifer Lang  Hardcover

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Websters New World Dictionary of Culinary Arts

Steven Labensky, Gaye G. Ingram (Edition: 1) Paperback

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In The Heat Of The Kitchen

Gordon Ramsay (Edition: 1) Paperback

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Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

The Culinary Institute of America (CIA) (Edition: 1) Paperback

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The Elements of Cooking: Translating the Chefs Craft for Every Kitchen

Michael Ruhlman (Edition: 1) Paperback

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Sous Chef: 24 Hours on the Line

Michael Gibney  Hardcover

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Cooking School Secrets For Real-World Cooks

Linda Carucci  Paperback

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Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs

Editors of Phaidon Press  Paperback

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Bills Food

Bill Granger  Paperback

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Iron Chef: The Official Book

Fuji Television  Hardcover

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The Silver Palate Cookbook

Julee Rosso, Sheila Lukins, Michael McLaughlin  Paperback

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Cooks Ingredients

Adrian Bailey  Hardcover

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The Professional Chefs Knife Kit

Culinary Institute of America  Paperback

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In the Hands of A Chef: Cooking with Jody Adams of Rialto Restaurant

Jody Adams, Ken Rivard (Edition: 1) Hardcover

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Professional Cooking, 3rd Edition

Wayne Gisslen (Edition: 3) Hardcover

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Terra: Cooking from the Heart of Napa Valley

Hiro Sone, Lissa Doumani  Hardcover

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Justines Memories & Recipes: Memories & Recipes

Janet Stuart Smith  Hardcover

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Eve: Contemporary Cuisine Methode Traditionnelle

Eve Aronoff  Hardcover

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Professional Cooking, Second Edition

Wayne Gisslen (Edition: 2nd) Hardcover

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Restaurant Favorites at Home (Best Recipe)

Cooks Illustrated Magazine  Hardcover

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Study Guide to Accompany Professional Cooking

Wayne Gisslen (Edition: 7) Paperback

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Cooking at Home with The Culinary Institute of America

The Culinary Institute of America (Edition: 1) Hardcover

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Management Practice in Dietetics

Nancy R. Hudson (Edition: 1) Hardcover

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So You Want to Be a Chef?: Your Guide to Culinary Careers

Lisa M. Brefere, Karen E. Drummond, Brad Barnes (Edition: 2) Paperback

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The Reach of a Chef: Beyond the Kitchen

Michael Ruhlman  Hardcover

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Notes on Cooking: A Short Guide to an Essential Craft (Notes on...)

Lauren Braun Costello, Russell Reich (Edition: First) Hardcover

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Sauces: Classical and Contemporary Sauce Making

James Peterson  Hardcover

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Professional Baking (College Edition)

Wayne Gisslen (Edition: 2nd) Hardcover

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Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture

Dana Goodyear  Paperback

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On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition)

Sarah R. Labensky, Alan M. Hause, Sarah Labensky,  (Edition: 3) Hardcover

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