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The Restaurant Manager's Handbook: How to Set Up Operate and Manage a Financially Successful Food Service Operation
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Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving
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Written By: Kati Neville, Lindsay Tkacsik

Our Price: $10.17 ($14.95), You Save: $ 4.78

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Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes
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La Varenne Pratique
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Written By: Anne Willan

Our Price: $50.40 ($80.00), You Save: $ 29.60

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Staff Meals from Chanterelle
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Written By: David Waltuck, Melicia Phillips

Our Price: $21.86 ($29.95), You Save: $ 8.09

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Do It for Less! Parties: Tricks of the Trade from Professional Caterers' Kitchens
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Written By: Denise Vivaldo

Our Price: $13.57 ($19.95), You Save: $ 6.38

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Private Cuisine: An Executive Chef's Secrets to Gourmet Cooking Made Easy
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Written By: David Daniluk

Our Price: $13.57 ($19.95), You Save: $ 6.38


Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier
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Written By: Roland Mesnier, Lauren Chattman

Our Price: $26.40 ($40.00), You Save: $ 13.60

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Stacks: The Art of Vertical Food
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Written By: Deborah Fabricant

Our Price: $49.80 ($19.95)


Professional Vegetarian Cooking
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Written By: Ken Bergeron

Our Price: $43.55 ($49.95), You Save: $ 6.40

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