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The Professional Chef

Baking and Pastry : Mastering the Art and Craft

The Elements of Dessert

Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner

Catering : A Guide to Managing a Successful Business Operation

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Modern Batch Cookery

Baking for Special Diets

Modern Buffet Presentation

Baking & Pastry, Principles of Form & Design, and How Baking Works SET

The New Professional Chef

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Garde Manger : The Art and Craft of the Cold Kitchen

Techniques of Healthy Cooking

Pro Chef 8th Edition, SG, Culinary Math 2nd Edition, Sauces, Visual Food Encyclopedia, and ServSafe Essentials 4th Edition

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