Cooking Education & Reference books & textbook
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The Professional Chef
The Culinary Institute of America (CIA)
Wiley /2024-04-30 Hardcover / 960 Pages
isbn-10: 1119490952 / isbn-13: 9781119490951
The Professional Chef
The Culinary Institute of America (CIA)
Wiley /2011-09-13 Hardcover / 1232 Pages
isbn-10: 0470421355 / isbn-13: 9780470421352
Modernist Cuisine: The Art & Science of Cooking
Myhrvold, Nathan Young, Chris Bilet, Maxime
The Cooking Lab /2021-09-21 Hardcover / 2400 Pages
isbn-10: 1734386142 / isbn-13: 9781734386141
Modernist Bread at Home
Myhrvold, Nathan Migoya, Francisco
The Cooking Lab /2024-03-05 Hardcover / 419 Pages
isbn-10: 173799514X / isbn-13: 9781737995142
Modernist Pizza
Myhrvold, Nathan Migoya, Francisco
The Cooking Lab /2021-10-19 Hardcover / 1708 Pages
isbn-10: 1734386126 / isbn-13: 9781734386127
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Clarkson Potter /2009-10-13 Hardcover / 1216 Pages
isbn-10: 0307464911 / isbn-13: 9780307464910
Modernist Cuisine at Home
Myhrvold, Nathan Bilet, Maxime
The Cooking Lab /2012-10-08 Hardcover / 456 Pages
isbn-10: 0982761015 / isbn-13: 9780982761014
Martha Stewart's Christmas
Clarkson Potter /1989-10-07 Hardcover / 144 Pages
isbn-10: 0517574160 / isbn-13: 9780517574164
Modernist Bread
Myhrvold, Nathan Francisco Migoya
The Cooking Lab /2017-10-24 Hardcover / 2500 Pages
isbn-10: 0982761058 / isbn-13: 9780982761052
Bourbon [Boxed Book & Ephemera Set]: The Story of Kentucky Whiskey
Ten Speed Press /2021-12-14 Hardcover / 288 Pages
isbn-10: 1984858270 / isbn-13: 9781984858276
