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Working the Plate: The Art of Food Presentation
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Written By: Christopher Styler

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

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The Making of a Chef: Mastering Heat at the Culinary Institute
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Written By: Michael Ruhlman

Our Price: $11.56 ($17.00), You Save: $ 5.44

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Decorative Napkin Folding for Beginners
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Written By: Lillian Oppenheimer, Natalie Epstein

Our Price: $4.95 ($4.95)

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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
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Written By: Bo Friberg

Our Price: $44.10 ($70.00), You Save: $ 25.90

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Food Politics: How the Food Industry Influences Nutrition, and Health, Revised and Expanded Edition (California Studies in Food and Culture)
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Written By: Marion Nestle

Our Price: $11.53 ($16.95), You Save: $ 5.42

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Zagat Los Angeles/So. California Restaurants 2009 (Zagatsurvey: Los Angeles/Southern California Restaurants)
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Our Price: $10.85 ($15.95), You Save: $ 5.10

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Kitchen Confidential: Adventures in the Culinary Underbelly
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Written By: Anthony Bourdain

Our Price: $17.15 ($25.99), You Save: $ 8.84

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The Soul of a Chef: The Journey Toward Perfection
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Written By: Michael Ruhlman

Our Price: $10.88 ($16.00), You Save: $ 5.12

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Zagat San Francisco Bay Area Restaurants 2009 (Zagatsurvey: San Francisco/ Bay Area Restaurants)
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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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