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Culinary Arts
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Food Science and Technology
TEXTBOOK
- NEW! About Professional Baking, 1st Edition
- NEW! About Professional Baking, The Essentials, Trade Version, 1st Edition
- NEW! Baking Boot Camp, Five Days of Basic Training at The Culinary Institute of America
- NEW! Baking Fundamentals
- Cakes to Dream On, A Master Class in Decorating
- Chef’s Book of Formulas, Yields, and Sizes, 3rd Edition
- NEW! Culinary Boot Camp, Five Days of Basic Training at The Culinary Institute of America
- Culinary Fundamentals
- Food for Fifty, 12th Edition
- Food Safety Handbook
- NEW! Garde Manger: The Art and Craft of the Cold Kitchen, 3rd Edition
- HACCP Food Safety Training Manual
- HACCP Food Safety Employee Manual
- NEW! How Baking Works: Exploring the Fundamentals of Baking Science, 2nd Edition
- Illustrated Guide to Food Preparation, 9th Edition
- NEW! In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools
- International Cooking: A Culinary Journey, 1st Edition
- NEW! Nutrition for Foodservice and Culinary Professionals, 6th Edition
- Nutrition for the Culinary Arts, 1st Edition
- NEW! On Cooking: A Textbook of Culinary Fundamentals, 4th Edition
- NEW! On Cooking: A Textbook of Culinary Fundamentals, Study Guide, 4th Edition
- NEW! Prentice Hall Dictionary of Culinary Arts, The Academic Versiion, 2nd Edition
- Principles of Food, Beverage and Labor Cost Controls, 8th Edition
- NEW! Professional Cooking, College Version, 6th Edition
- NEW! Purchasing for Chefs, A Concise Guide
- NEW! The Book of Yields Accuracy in Food Costing and Purchasing, 7th Edition
- NEW! The Professional Chef, 8th Edition
- NEW! The Professional Personal Chef: The Business of Doing Business as a Personal Chef
- NEW! Understanding Foodservice Cost Control, 3rd Edition
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