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The Professional Chef
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Written By: The Culinary Institute of America

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Baking and Pastry: Mastering the Art and Craft
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Written By: The Culinary Institute of America

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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Written By: Peter P. Greweling, The Culinary Institute of America (CIA)

Our Price: $40.95 ($65.00), You Save: $ 24.05

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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
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Written By: The Culinary Institute of America (CIA)

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Frozen Desserts
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Written By: The Culinary Institute of America (CIA), Francisco J. Migoya

Our Price: $37.80 ($60.00), You Save: $ 22.20

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Cake Art: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Showstopping Cakes and Cupcakes
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The Professional Chef: Study Guide
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Written By: The Culinary Institute of America (CIA)

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At Your Service: A Hands-On Guide to the Professional Dining Room
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Written By: Culinary Institute of America, John W. Fischer

Our Price: $19.77 ($29.95), You Save: $ 10.18

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Book of Soups: More than 100 Recipes for Perfect Soups
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Written By: Culinary Institute of America

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Culinary Math
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Written By: Linda Blocker, Julia Hill, The Culinary Institute of America

Our Price: $33.13 (N/A)

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