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Cookbooks, Food & Wine: Professional Cooking

The collection caters to those seeking to elevate their culinary skills to professional standards. These works delve into advanced techniques, kitchen management, and presentation styles used in top restaurants and culinary institutions. They provide insights into the intricacies of gourmet cooking, service standards, and the artistry behind plate presentation, serving as invaluable resources for aspiring chefs and culinary enthusiasts.

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  • Under Pressure: Cooking Sous Vide (The Thomas Keller Library)

    Artisan
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    Author: Keller, ThomasBrand: ArtisanEdition: IllustratedFeatures: New Mint Condition Dispatch same day for order received before 12 noon Guarantee...

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

    Brand: Penguin Press HC, The
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    Author: Reichl, RuthBrand: Brand: Penguin Press HC, TheEdition: First EditionFeatures: Garlic and Sapphires: The Secret Life of a Critic in Disgui...

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  • Culinary Artistry

    Wiley
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    Author: Dornenburg, AndrewBrand: WileyEdition: 1Binding: PaperbackFormat: IllustratedNumber Of Pages: 448Release Date: 14-11-1996Part Number: 97804...

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  • The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

    Wiley
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    Author: Friberg, BoBrand: WileyColor: GreyEdition: 4Binding: HardcoverNumber Of Pages: 1040Release Date: 05-03-2002model number: IllustratedPart Nu...

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  • The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

    Little, Brown and Company
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    Author: Dornenburg, AndrewBrand: Little, Brown and CompanyEdition: 1Features: Winner of the 2009 James Beard Book Award for Best Book: Reference an...

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  • Soul of a Chef: The Journey Toward Perfection

    Brand: Viking Books
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    Author: Ruhlman, MichaelBrand: Brand: Viking BooksEdition: First EditionFeatures: Used Book in Good ConditionBinding: HardcoverNumber Of Pages: 384...

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  • Working the Plate: The Art of Food Presentation

    N/A
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    Author: Styler, ChristopherEdition: 1Binding: HardcoverFormat: Bargain PriceNumber Of Pages: 208Release Date: 25-09-2006Details: Feast your eyes. ...

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  • Working The Plate: The Art of Food Presentation

    Styler, Christopher/ Lazarus, David (PHT)
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    Author: Styler, ChristopherBrand: Styler, Christopher/ Lazarus, David (PHT)Binding: HardcoverNumber Of Pages: 208Release Date: 08-09-2006Part Numbe...

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  • The Soul of a Chef: The Journey Toward Perfection

    Penguin Books
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    Author: Ruhlman, MichaelBrand: Penguin BooksColor: MulticolorEdition: ReissueBinding: PaperbackNumber Of Pages: 370Release Date: 01-08-2001Part Num...

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  • The French Chef Cookbook

    Knopf
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    Author: Child, JuliaBrand: KnopfColor: CreamEdition: IllustratedBinding: PaperbackFormat: IllustratedNumber Of Pages: 480Release Date: 06-08-2002Pa...

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

    N/A
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    Author: Ruhlman, MichaelEdition: First Owl Books EditionBinding: PaperbackNumber Of Pages: 305Release Date: 15-10-1999Details: Now in paperback, th...

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

    Brand: Henry Holt and Co.
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    Author: Ruhlman, MichaelBrand: Brand: Henry Holt and Co.Edition: First EditionFeatures: Used Book in Good ConditionBinding: HardcoverNumber Of Page...

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