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Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
  • PDF
  • English
  • Year: 2009
  • Author: Culinary Institute of America, Mark Ainsworth
Fish and Seafood: Identification, Fabrication, Utilization (The Kitchen Professional)
  • PDF
  • English
  • Year: 2009
  • Author: Mark Ainsworth, Culinary Institute of America
Remarkable service
  • PDF
  • English
  • Year: 2014
  • Author: The Culinary Institute of America
Baking and Pastry. Mastering the Art and Craft
  • PDF
  • English
  • Year: 2009
  • Author: The Culinary Institute of America
Street Foods
  • PDF
  • English
  • Year: 2015
  • Author: America, Culinary Institute of
Techniques of healthy cooking
  • PDF
  • English
  • Year: 2013
  • Author: Culinary Institute of America
Baking and Pastry: Mastering the Art and Craft
  • PDF
  • English
  • Year: 2009
  • Author: The Culinary Institute of America
Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition
  • PDF
  • English
  • Year: 2012
  • Author: America, Culinary Institute of(Creator)
Techniques of Healthy Cooking
  • PDF
  • English
  • Year: 2013
  • Author: The Culinary Institute of America (CIA)
Garde Manger: The Art and Craft of the Cold Kitchen
  • PDF
  • English
  • Year: 2012
  • Author: The Culinary Institute of America (CIA)
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